Spice Stuffed Baby Eggplants
Ingredients
- 2 pounds baby tender eggplants (about 15 to 20)
- 2 teaspoons panch phoron (bengali five spice) powdered
- 2 tablespoons greek yogurt
- 1 teaspoon amchur (dried mango powder)
- ¾ teaspoon red chili powder
- 1 teaspoon salt
- 3 tablespoons oil
- 1 medium red onion, cut into a dice
- 1 tablespoon ginger paste
- 2 tomatoes, cut into a fine dice
- Salt to taste
- Cilantro for garnishing
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