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)  Boneless skinless chicken breast – 1 lb, cut into thin long strips
2)  Black pepper powder – 1 tsp
3)  Turmeric powder – 1/2 tsp
4)  Coriander powder – 1 tsp
5)  Garam Masala powder – 1/2 tsp
6)  Lemon Juice – 1 tsp
7)  Plain Yogurt – 2 tbsp
8)  Salt for taste.

To marinate vegetables:
1)  Dry red pepper – 3, crushed to fine powder
2)  Lemon Juice – 1/2 lemon
3)  Dry Garlic powder – a pinch (optional)
4)  White Pepper powder – 1/4 tsp (optional)
5)  Salt for taste
6)  Carrot – 1
7)  Green Bell Pepper (Capsicum) – 1
8)  Red Onion – 1 small

To make Chicken Jalfrezi:

1)  Yellow Onion – 1 small, finely chopped ( about 1/4 cup)
2)  Tomato – 2 small , finely chopped
3)  Garlic – 2 cloves, finely chopped
4)  Green chilly – 4 , finely chopped
5)  Cumin powder – 1 tsp
6)  Plain yogurt – 2 tbsp
7)  Garam Masala powder – as needed
8)  Black pepper powder – as needed
9)  Cilantro leaves – finely chopped , 2 tbsp

Mix black pepper powder, turmeric powder, corriander powder, garam masala powder ,lemon juice, salt and yogurt to make a fine paste.
Add chicken pieces to this , mix well and marinate overnight in refrigerator.

Cut capsicum ( Green bell pepper) lengthwise.
Cut carrot to 3 pieces and cut each piece lengthwise to make thin strips
Cut Red onion lengthwise to make thin strips
Mix cut capsicum, carrot , yellow onion , crushed red dry pepper ,garlic powder, white pepper powder, lemon juice and salt and marinate overnight in refrigerator.

Heat some oil in a pan and fry finely chopped onion. Remove onion pieces from oil and grind to a fine paste once it is cooled down. Set this aside.
Heat remaining oil in the pan, add finely chopped garlic and green chilly and fry.
Add cumin powder and mix well.
Add chopped tomatoes and ground roasted onion and fry till oil separates.
Add marinated chicken pieces to this and cook covered.

Heat some oil in another pan and fry marinated onion, carrot and capsicum separately till they are cooked and chared a bit and set this aside.

Once chicken is cooked well, add fried vegetables and mix well.
Lower heat and add plain yogurt and mix well.Add water till you get desired consistency. If you like the curry dry, skip this step.
Do a taste test and add more garam masala powder and black pepper powder if needed.
Garnish with chopped fresh cilantro leaves.