Take an iron wok, add oil, heat it. Moderate the flame. Add ginger garlic, saute it until brown.

In goes onion & green chilli, stir fry it on high flame until light brown.

Add in eggplant pcs & kabuli chana, mix it well.

In goes salt, haldi powder, red chilli powder & dhania powder, mix it well.

Open the lid, increase the flame, add tomato, mix it well. Cook it covered on low flame until tomato becomes mushy.

Open the lid, stir fry it until a lil dry. Add dhania patta, increase the flame, stir fry it for a minute.