Raw Mango Stuffed Baby Eggplants

          As I am always on the lookout for any simple and easy recipe that is bursting with flavours, I decided to try out this tangy stuffed eggplants. It is a perfect side dish for rice or chapattis. The stuffing is that of grated raw mango and other basic ingredients, easily found in all kitchens. So check out the step by step pictorial recipe to prepare this eggplant delicacy.

• 8-10 small eggplants, slit crosswise
• 1/2 cup roasted chana dal, powdered
• 1/2 small mango, grated
• salt to taste
• 1 tbsp. toasted sesame seeds
• 1 tsp. red chili powder
• 1 tsp. roasted cumin powder
• oil to shallow fry

          In a bowl, combine together all the above mentioned ingredients (except eggplants and oil) with some water to form a paste.

          Now stuff it in all the slit eggplants and keep aside. Heat oil in a pan and carefully place them on it and sprinkle some salt over it.

          Cover and cook on a low flame by turning them with a spoon / fork at intervals. Sprinkle water too as and when needed. 

          When the eggplants turns soft and are cooked, switch off the flame and gently transfer them to a serving dish. Serve as a side dish with either rice or chapattis.

                          Mix all the ingredients (except eggplants & oil) with some water to 

                          form a paste. Now stuff it in all the slit eggplants.

                                  Heat oil & place them on it & sprinkle some salt over it.

                          Cover & cook on a low flame by turning them with a spoon / fork 

                           at intervals. Sprinkle water too as & when needed. 

                     When the eggplants turns soft & are cooked, switch off the flame and 
                     gently transfer them to a serving dish. 

                                 Serve as a side dish with either rice or chapattis.