Wash eggplants and garlic cloves. Cut garlic cloves into slices.
Make gashes on eggplant with the help of knife & insert garlic clove slice in each gash and prepare all eggplants in the same manner.
Insert metal skewer or knife in each eggplant & fire roast or char over high flame until skin is burnt and remove roasted charred skin & discard.
Then chop well with the help of knife & set aside.
In a chopper,add onion & chop well.Place muslin cloth on a bowl,add chopped onion and squeeze out excess water completely with the help of the hands,discard onion water & set aside.
In a bowl,add chopped eggplant,chopped & squeezed onion,fresh coriander,green chilli,salt,red chilli powder, turmeric powder
1 tsp roasted crushed coriander, 1 bread slice & mix well.Now gradually add roasted gram flour & mix until well combined (the mixture turn out very sticky).
Put in freezer for 15 minutes.
Greased hands & spoon with oil,take out 1 tbs of mixture & make a ball (makes 14-15).
In a wok,heat cooking oil & fry eggplant balls on medium low flame until golden brown.
And set aside.
In a blender add onion slices,2 green chillies, tomatoes, garlic cloves,ginger, yogurt and half cup water blend well.
In a wok,add cooking oil,cumin seeds & mix well.
Add blended mixture mix & cook well.
Add red chilli powder, crushed coriander,turmeric powder, crushed cumin, red chilli powder, garam masala powder,pinch black seeds, black pepper powder,3 tbspn water and salt,mix well and cook for 2-3 minutes.
Add 2 tbspn cream mix well cook until oil separates (2-3 minutes).
Now add prepared eggplant balls & mix gently.
Add water,mix & bring it to boil,cover & cook on low flame for 8-10 minutes.
Add fresh coriander,lemon juice and green chillies,cover and simmer on low flame for 1-2 minutes.
Garnish with fresh coriander,cream, garam masala powder and green chilli & serve!
