Brinjal Fry

Ingredients

 * 5 – 6 baby eggplants
 * 2 onions, chopped finely
 * 2 tsp ginger-garlic paste
 * 2 tbsp oil
 * 2 tbsp kobbari karam podi

Directions

 * 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.