Pan fry the brinjal till soft with salt, turmeric and red chilli powder in little oil. Slit the brinjal and carefully remove the pulp. In a separate pan, crackle jeera and lightly fry ginger, garlic and onion along with the chopped tomatoes. Adjust salt and mix in the Samrat Ratlami Sev and stuff this entire mixture into brinjal shells.
Sprinkle some more sev on top and serve hot.
