1. Wash the eggplants and cut them into four, lengthwise, to three-fourths of their length.
2. Heat oil in a wide pan, fry the onions and ginger-garlic paste until golden brown.
3. Then add eggplants and fry on low heat until they are tender.
4. Finally add salt, kobbari karam podi and fry for another 5 minutes.
Serve as a side dish for parties.
Serves 4.