Take the whole eggplants and make a slit down the middle without cutting all the way through. Place them in water. In a bowl, mix mustard powder, red chili powder, turmeric powder, and salt. Add a little water to make a paste.

Heat oil in a skillet. Add panch phoron and let it sizzle. Add the spice paste and sauté well. Then add the chopped tomatoes, cilantro, and garlic paste. Cook the mixture until the oil starts to separate from the masala.

Sauté the masala thoroughly until the oil rises to the top. Let the mixture cool slightly, then stuff it into the slits of the eggplants.

Spread a little chickpea flour paste over the stuffed eggplants. Prepare all the eggplants this way. Heat oil in a skillet and fry the stuffed eggplants, turning them so they cook evenly.

When the eggplants are crispy on both sides and tender, turn off the heat.

Your delicious stuffed eggplant fry is ready. It’s very tasty and quick to make.

Everyone in the family, adults and kids alike, will love it. Serve hot with roti, paratha, or rice and dal.