PREPARATION

1. Take 530 grams eggplant and slant cut and insert garlic clove in it.
2. Transfer it to a baking tray.
3. Preheat the oven to 350°F/180°C. Bake for 30 minutes.
4. Then, Cool for 4 - 5 minutes and Mash the baked eggplants well and transfer it to a mixing bowl.
5. Add, 100 grams gram flour, 40 grams onions, 1 teaspoon green chili, 1 teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon red chili, 2 teaspoons coriander and mix it well to combine.
6. Take some mixture in your hands and shape it into a ball.
7. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
8. Heat 40 milliliters oil in a pan, add 1/2 teaspoon cumin and saute 1 - 2 minutes.
9. Add 230 grams puree and cook for 3 - 5 minutes.
10. Now, add 2 teaspoons ginger garlic paste and mix it.
11. Add 250 grams tomato puree and cook for 3 - 5 minutes on a medium heat.
12. Add 1 tablespoon green chili paste, 1 teaspoon salt, 1/2 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
13. Add 60 grams yogurt and mix it well.
14. Now, add 800 milliliters water and mix it again.
15. Cover it with lid and cook for 10 - 15 minutes.
16. Add 30 grams fresh cream, 1 tablespoon coriander and mix well.
17. Add koftas in it and cook for 4 - 5 minutes on a medium heat.
18. Garnish with fresh cream.
19. Serve.