For filling :

• Mustard paste 6 tsp.
  
• Green chilly (shredded) 3 nos.
  
• Grated ginger 1 tsp.
  
• Salt to taste.

For paste to coat :

• Wheatflour 2 tbsp.
  
• Besan (Gramflour) 2 tbsp.
  
• Sennel seeds/ Aniseed 1 tsp.(leveled)
  
• A dash of salt
  

• Cooking oil 2 tbsp.

Procedure:

Split the baingan into four longitudinal pieces keeping the baingan joined at the stem. Boil water in a vessel. Put the baingans in the boiled water and continue to heat for 3-4 min. to soften the baingans just a little. Remove from water and place on a napkin so that the excess water dries off.

Now you need to prepare the filling that goes inside the baingan. Mix the mustard, chilly and ginger together thoroughly to prepare the filling. Next lift 2 splits of each baingan together to place the filling inside uniformly.

Mix the wheatflour, the gramflour, and the sennel seeds (Aniseed) in a vessel. Add water and mix thoroughly to make a thick paste. You will use this paste to coat the baingan.

Heat oil in wide frying pan until oil smokes lightly. Turn down the heat. Now comes the tricky part. I would suggest you use both your hands for doing this. Dip baingan carefully in the paste prepared to coat the baingan and place each coated baingan carefully on the frying pan. You should take care such that none of the filling that you carefully placed inside the baingan gets spilled out in the process. Simmer until the bottom turns brown. Turn over the baingans to fry the other side.

Garnish with fresh tomato rings, capsicum rings, long strips of carrot, and finely chopped coriander leaves.