Ingredients vegetarian 1 servings

• 6 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

Directions

1. Wash and split the eggplants into four parts, while keeping them together at the stalk. Put them aside.
2. Put all other ingredients except jeera and oil, in a mixer/blender and make a smooth paste.
3. Fill the split baingan with half of the paste.
4. Heat oil in a pan, put jeera let it spatter.
5. Put baingan in the oil and cover till cooked.
6. Turn the baingan and cook the other side.Once both sides are cooked, put the remaining paste and cook for another 10mins on a low flame to prevent from burning,till the besan gets cooked. 
7. Once cooked garnish with cilantro and serve hot with roti or paratha. 

PS- Besan removes the typical odour of onions and adds a nice flavor.

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