Ramadan Special - Raw Mango Stuffed Baby Eggplants

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.

Heat oil in a pan & 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.