5-6 baby eggplants
2 onions, chopped finely
2 tsp ginger-garlic paste
2 tbsp oil
2 tbsp kobbari karam podi
Method:
1. Wash the eggplants and cut them into four, lengthwise, to three-fourths of their length.
2. Heat oil in a wide pan, fry the onions and ginger-garlic paste until golden brown.
3. Then add eggplants and fry on low heat until they are tender.
4. Finally add salt, kobbari karam podi and fry for another 5 minutes.
5. Serve as a side dish for parties.
We can prepare many fries by the same procedure like Aloo fry, Okra (Bendi) fry, Dondakaaya fry, Karela fry, etc…
