1/2 kg big eggplants
25g garlic
100g tomatoes
20g green chilies
100g onions
1 bunch cilantro
A pinch of turmeric
1 lemon
Salt to taste
50g oil
25g Bengal gram
25g black gram
15g mustard seeds

Brinjal Bhurata

1. Apply oil to the eggplants and make few strips with a knife.
2. Cut the garlic and green chilies finely into slices and stuff them in the eggplant strips.
3. Cook the eggplant on the flame until the outer layer becomes black. Remove the black layer and mash the eggplant.
4. Heat oil in a pan, season with mustard seeds, grams and add chopped onions. Fry until they turn into brown color.
5. Then add green chilies, tomatoes, salt, turmeric and cook for 5-6 minutes.
6. When the tomatoes gets fried, add mashed eggplants and mix well.
7. To this, add chopped cilantro, lemon juice and remove from heat.
8. Serve with chapathis or puris.