1)  Round Small sized Eggplants/Baingan ( Indian Eggplant) – 4
2)  Ginger-garlic paste – 1/2 teaspoon
3)  Green Chillies – 2 teaspoons , finely chopped
4)  Yellow Onions  – 1/2 cup , finely chopped
5)  Tomatoes  – 1/2 cup , finely chopped
6)  Cumin seeds powder – 1  teaspoon
7)  Turmeric powder – 1/2 teaspoon
8)  Chili powder – 1/2 teaspoon
9)  Coriander powder – 1  teaspoon
10)  Garam Masala – 1/2 teaspoon
11)  Chat Masala – 1/2 teaspoon
12)  Cilantro leaves  – 1/2 bunch , chopped

To Marinate:

1) Salt – to taste
2) Lemon Juice – 1/4 tsp
3) Dry Red Chilly – 3, crushed well
4) Oil

Cut the eggplants into halves and scoop out the center seedy part and save this for stuffing.
Mix some oil ,  crushed dry red chilly , lemon juice, salt  and  rub  eggplants inside and outside with this mix and keep this aside.
Crush chopped green chillies and set this aside.
Heat some oil in a pan , add cumin seeds powder.
Add ginger-garlic paste, crushed green chillies, onions and saute well.
Add all the dry masala powder and mix well.
Add  chopped tomato and Stir well and cook covered for 2-3 minutes.
If vegetables starts sticking to the pan, sprinkle some water.
Once tomato is cooked add center part of the eggplant that we saved earlier and mix well and cook for a minute.
Add chopped cilantro leaves, remove from heat and mix well.

Fill each seasoned eggplant with this filling and bake  at 400 degrees. When eggplants begin to charr on the

outside it is ready to take out of the oven.
Instead of baking , you can grill eggplants on an outside grill also.
Spray some cooking oil on eggplants in between grilling or baking for a better taste.

To marinate chicken:

1)  All purpose flour ( Cake flour) – 1 cup
2)  Cayne Pepper powder or Red chilly powder – 2 tsp
3)  White pepper powder – 1/4 tsp, optional
4)  Ginger , Green chilly paste – 1 tsp
5)  Cumin seeds powder – 1/4 tsp
6)  Lemon Juice – 1 tsp
7)  Salt
8)  Finely chopped cilantro leaves – 2 tsp
9) Boneless skinless chicken (preferrably chicken thighs) – 1 lb , cut into small pieces.

Mix all ingredients and marinate for atleast 2 hour. I usaully marinate overnight in refrigerator.
Next day deep fry marianted chicken pieces and set this aside.

For making chilly chicken:
1)  Red Onion – chopped into 1 inch long cubes
2)  Green Bell Pepper (Capsicum) – chopped into 1 inch long cubes
3)  Green chilly – 6 , slitted
4)  Ginger – 1 tsp, thinly sliced
5)  Garam masala powder – 2 tsp
6)  Cilantro leaves – finely chopped , 1/2 bunch

Heat some oil in a pan, saute cubed onion and pepper. Once bell pepper is 3/4th cooked , transfer this to a plate and set this aside.

Sauce Mix:
1)  Worcestershire sauce – 1 tsp
2)  Soy sauce – 1 tsp
3)  Franks red hot cayne pepper sauce – 2 tbsp
4)  Hot Chili Sauce (Sriracha brand if available) – 2 tsp
5)  Tomato Ketchup – 2 tsp

Mix all sauces in a bowl. You can increase or decrease sauce quantities based on your taste and spice level.

Add more oil to the pan if needed and saute sauce mix till it starts to thicken.
Add fried chicken pieces to the sauce and mix well.
Saute till all of the sauce is absorbed by the chicken pieces.
Transfer this to a plate and set this aside.

Heat some oil in the same pan and fry slitted green chilly and sliced ginger.
Add chicken pieces and sauteed onions and bell pepper and mix well.
Sprinkle garam masala powder and mix well.
Add chopped cilantro leaves and mix well.
Serve hot !!!