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- Wash the eggplants and cut them into four, lengthwise, to three-fourths of their length.
- Heat oil in a wide pan, fry the onions and ginger-garlic paste until golden brown.
- Then add eggplants and fry on low heat until they are tender.
- Finally add salt, kobbari karam podi and fry for another 5 minutes.
- Serve as a side dish for parties.