Thanks to my dad, my vegetable patch is growing rapidly this year and the tomatoes are almost ready. Lil A has helped a lot too keeping it watered :) He has a little watering can that he insists of taking out every evening, filling it with water and watering everything his heart desires. The plants may be the lucky ones and the bugs and ants the unlucky ones.
2 medium eggplants - cut vertically in in 4 pieces each
1" ginger - grated
1 tspoon poppyseeds
1 tspoon mustard seeds
8-10 pieces of peanuts
Put 3-4 tbspoon oil in nonstick pan, Heat the oil and shallow fry the eggplants for 2-3 minutes till they start to turn brown.
Shorshe begun is ready to be served.