A dozen baby aubergines
½ tsp chilli powder (Kashmiri mirch, more for the colour than spice)
1 tsp garam masala
1 tsp dry mango powder
1 medium sizes onion, chopped
2 tomatoes, pureed
Lemon juice and coriander leaves for garnish
Combine the chilli powder, garam masala and mango powder.
Slit the aubergines and stuff all the above mixture in them, and set aside.
Heat oil in a non-stick pan, sauté onions till they’re tender (not brown). Then add in the tomato puree. If there’s any of the spice mix left, you could add it to the tomato puree. Then finally add the stuffed aubergines, cover the pan and cook on low till they’re tender. Drizzle with some lemon juice, and garnish with coriander leaves when done.