Baigan(Eggplant): 6 small
Onion: 2 (large)
Ginger: 1 small
Garlic: 3-4 cloves
Green Chili: 1(optional)
Gram Flour(besan): 1 tablespoon
Garam Masala: 1/2 tablespoon
Bhuna Masala: 4-5 tablespoon
Salt: to taste
Oil: 4-5 tablespoon
Finely chop onions. Make a fine paste of ginger and garlic.
Take a tablespoon of oil in a pan. Add onions,green chili and ginger garlic paste. Sauté it till it becomes golden brown.
Add besan. Roast it for 2 minutes. Keep stirring to avoid it getting burnt. Bring it off the stove. Now add bhuna masala,garam masala and salt.
Slit eggplant lengthwise but don’t cut it into half. The ends should still be joined.
Stuff the mixture in the eggplant. Take the remaining oil in a non stick pan. Lay your stuffed eggplant one besides each other not overcrowding the pan. Cover the pan and let it cook for 7-8 minutes. Check once in between to turn the eggplant sideways.
Bring it off the pan and serve it with chapatis.