This is one of my two favorite recipes to make with these little eggplants (brinjals). The other recipe is the 'ennai kozhambu'. We usually get the best ones either from Chicago or Milwaukee and hence it is a special treat. Made this dish below for the Thanksgiving Lunch we had at home with friends.
Ingredients: 2 pounds small eggplants - slit crosswise from the bottom to the stalk; Spice powders - can be any number of different variety or a mixture. Here I used: Chilli powder, sambhar powder, coriander powder, black pepper + cumin powder; Salt - adjust to taste; 1 tbsp oil.