Clean the eggplants and slit them
lengthways without halving them.
Roast the first four spices
together and then grind them to powder and add the turmeric powder.
Now mix with the salt, lemon juice
and green chilies to make a stuffing.
Stuff the mixture between
eggplants and tie them back together with cotton thread to prevent stuffing
Heat the oil / ghee in a large
frying-pan and fry the onions until light brown. Add the eggplants and cover
Leave to cook turning occasionally
until cooked for about 20-30 minutes.
Serve hot with roti or paratha.