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
Wash the eggplants and cut them into four, lengthwise, to three-fourths of their length. Heat oil in a wide pan, fry the onions and ginger-garlic paste until golden brown. Then add eggplants and fry on low heat until they are tender. Finally add salt, kobbari karam podi and fry for another 5 minutes. Serve as a side dish for parties.