5-6 baby eggplants
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 onion, finely sliced
3 green chilies, chopped
Salt to taste
2 tbsp kobbari karam podi

Eggplant Curry

1. Apply little oil to the eggplants and burn them on the flame or in an oven until the upper layer becomes black in color.
2. Remove the upper layer and cut the eggplants into pieces. Keep aside.
3. Heat oil and season with mustard and cumin seeds. Fry the onions and green chilies until they turn brown color.
4. Then add eggplant pieces and cook for few minutes.
5. Finally add kobbari karam podi and mix well
6. Serve with hot rice.