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.

1)  Chana / Garbanzo beans – 1 cup (Soak in water overnight)
2)  Yelow Onions – 2 small, finely chopped
3)  Tomatoes – 2, finely chopped
4)  Green Chilies – 2
5)  Ginger -  1 tsp , Thinly sliced
6)  Garlic – 1 small clove, thinly sliced
7)  Cumin seeds – 2 tsp , powdered
8)  Cardamom pods -  1 , slightly crushed
9)  Nutmeg powder- a pinch
10)  Turmeric powder – 1 tsp
11)  Chili Powder- 1 tsp
12)  Coriander Powder – 1 1/2 tsp
13)  Chaat Masala – 1 tsp
14)  Garam Masala – 1/2 tsp>
15)  Cilantro leaves – 1/2 bunch , finely chopped

Pressure cook Garbanzo beans  with salt and set this aside.
Grind the ginger, garlic and green chilies to a smooth paste.
Heat Oil in a pan. Add cumin seeds powder, bay leaves, nutmeg powder and cardamom pods.
Add the ginger-garlic-green chilli paste and saute until the raw smell is gone.
Add the chopped onions and saute till the onions turn translucent.
Add cumin powder ,chat masala , garam masala, coriander powder, red chilli powder, turmeric powder and mix well.
Add finely chopped tomato and keep sauteing until all the masala mix well in the gravy and the tomatoes are fully cooked.
Now add the cooked garbanzo beans and little water and mix well.
Let it boil for about 10-15 minutes. Garnish it with chopped coriander leaves.
Squeeze 1 tsp juice of fresh lemon and mix well.