Wash the egg plants and chop their stems off. Cut into half. Slit each half diagonally as shown in the video. Put in salted water for 30 minutes.

Take chicken mince in a bowl. Add chopped onions, chopped coriander, green chillies, lemon juice, salt, chili powder, black pepper powder, cumin powder and egg. Mix everything together and based on the consistency of the chicken mince, add 2-4 tbsp all purpose flour to make it workable.

Take the egg plants out of the water, fill the chicken mince in the slits.

Make small meatballs with the remaining mince.

Heat oil in a sauce pan on medium to high flame and shallow fry the egg plants from both sides (plain side down first, otherwise the egg plants will curl up and the chicken might slip out). Quickly fry on bothe sides to seal the chicken. Take out and keep aside.

Repeat the process for the meatballs (just fry on high to seal the meatballs. No need to cook completely at this stage).

Mash the boiled potatoes with melted butter, salt, pepper, butter.

Cook the tomato sauce by blending all the sauce ingredients and cooking for 20 minutes.

Take a baking deep dish and layer with the mashed potatoes. Top with egg plants, bell peppers and meatballs.

Bake for one hour at 180*C. or put them in a big pot (stove top oven), keep the flame low and bake for one hour as shown in the video.

Check by inserting a knife in the egg plant and the meatball.

Take out and allow the juices to settle for 15 minutes.

Serve with boiled rice and tomato sauce.

Enjoy!