Milagai Podi

Wash the tiny eggplants thoroughly and pat dry with a clean cloth. Make two lengthwise slits in each eggplant, creating a cross pattern from the top, but do not cut all the way through.

In a small bowl, combine the red chili powder, coriander powder, garam masala, jeera powder, and salt to create the spice mixture. Divide this mixture into portions for stuffing.

Using a spoon or your fingers, carefully stuff each slit in the eggplants with the spice mixture, ensuring the flavors penetrate into the cuts.

Heat oil in a large flat pan or skillet over medium-high heat. Once the oil is hot, arrange the stuffed eggplants in a single layer in the pan.

Cook the eggplants, turning occasionally, until they are cooked through and the skin begins to wrinkle and char, approximately 15-20 minutes. The eggplants should become soft and tender.

Sprinkle the lemon juice evenly over the cooked eggplants and toss gently to coat. Allow to rest for 1-2 minutes so the flavors meld together.

Transfer the bagare baingan to a serving plate and serve warm as a side dish with rice or Indian breads.