Ingredients :-

• 500 small eggplants (chote baingan)
• 1 Large Onion 1 inch ginger
• 3-4 cloves of garlic ( can use 1 tsp ginger-garlic paste instead of ginger/garlic)
• 2 green chillies (more or less according to taste)
• 2 tbsp besan (gram flour)
• 1 tsp amchoor powder
• ¼ tsp turmeric (haldi)
• 1 tsp dhania powder
• 1 tsp anardana powder Cilantro sprigs for garnishing ( hara dhaniya)
• 2 tbsp oils
• 1 tsp jeera
• salt to taste.

For Marrination:

• 1 tbsp of besan
• 1 1/4 tsp kashmiri red chilli powder
• 1/2 tsp cayenne pepper powder
• 1/4 tsp garlic powder
• 1/4 tsp ginger powder a pinch of cinnamon powder –
• optional a pinch of clove powder.
•  optional 1 tsp yogurt or 1/2 tsp lemon juice.

Procedure:-

• Wash and split the eggplants into four parts, while keeping them together at the stalk.
• Put them aside. Put all other ingredients except jeera and oil, in a mixer/blender and make a smooth paste.
• Fill the split baingan with half of the paste.
• Add the marrinating ingredients in huge bowl.
• Add water n make thick padte.Heat oil in a pan, put jeera let it spatter.
• Marinate the baingan in the paste deep fry in the oil.
• Once all baingan are cooked,
• put the remaining grounded paste and marrinating cook for another 10mins on a low flame to prevent from burning,till the besan gets cooked.
• Once cooked garnish with cilantro n green chillies and serve hot with roti or paratha.

 PS- Besan removes the typical odour of onions and add a nice flavour.