Cube cut onion, de seed tomato and cube it too. Chop green chilli roughly. Keep other ingredients ready & prepared.
Heat a pan with 2 tbsp oil. Add peeled garlic, ginger and green chilli followed by onion. Stir fry for a minute and add tomato, mint, coriander leaves.
Cook till tomatoes are soft (2-3 minutes). Transfer to a plate for cooling.
Place in a blender with turmeric powder, red chili powder, garam masala powder, salt, Ajwain, cumin seeds powder and besan.
Grind to a coarse paste. Check for spice and salt and adjust.
Remove the green portion of brinjal leaving the hard part. Slit the brinjal from other side (bottom) into four. Run the knife until 3/4th of the brinjal.
Check if there is no insect. Stuff the brinjal with ground masala using spoon.
Heat 2 tbsp oil in a non stick pan. Arrange the brinjal in oil. Cook covered in low flame.
Turn the brinjals after 2 mins. Continue cooking covered. Repeat the same so that all 4 parts of the brinjals are sauteed.
As you turn and cook, the masala turns fragrant and brinjals are cooked soft too. Garnish with coriander leaves to serve.