Step 1. Heat a saute pan on medium heat and dry roast the whole spices fenugreek seed(methi), cumin seeds (jeera), fennel seeds(saunf), nigella seeds(kalonji), brown mustard seeds (sarso) and coriander seeds. Saute for a minute and remove from heat.

Let it cool and keep aside.

In a mixer grinder, grind the roasted whole spices into a fine powder.

Step 2. Chop onions and grind them to a paste. Place a saute pan over medium heat. Add 1 tablespoon of oil. Once heated, add onion paste. Saute till raw aroma goes away. It will take around 3- 4 minutes.

Step 3. Once onion paste is cooked, add ground spice mix prepared in step 1, turmeric powder, red chilli flakes or powder and salt to taste.

Saute mixture for 1 minute and switch off the gas. Let it cool down.

Step 4. Make a cut on one side of baingan(eggplant) and stuff the spice mixture prepared in step 3 above. Prepare all eggplants likewise.

Step 5. Place a saute pan over medium heat and add 1 tablespoon of oil. Once oil is heated, gently slide the stuffed eggplants in oil. Turn the heat to minimum and cook for 6-7 minutes. In between turn them couple of times to avoid burn.

Delicious bharwa baingan is ready to serve with

hot phulka.