Ingredients
- 2 lb. Chinese long eggplants, cut in to lengthwise
- ¼ cup oil
- 1 cup oil for deep fry
- Salt to taste
- 3 cloves
- 1 tsp. Mirchi / red chili powder
- ¼ tsp. Heeng / asafoetida
- 1 tsp. saunth /ginger powder)
- 2 tsp. Sounp / fennel powder
- 2 green chilies, slit
- 1 tsp. vear masala (Kashmiri Tiki masala)
- 1 tsp. tamarind paste mixed with 1/4 cup water
- ½ tsp. Zeera
- Coriander leaves to garnish
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