Slice the baingan and mirch in the middle but not all the way so as not to break them.
Make the filling: 2 spoons dhania powder, one spoon haldi, one spoon salt and one spoon amchur powder. Mix the masala in one spoon oil. Put some saunf.
Fill up the vegetables with the filling. Heat some oil in a pan. Add heeng, methi dana and 4 to 5 grains of saunf. When the saunf turns pink add the stuffed vegetables and cover it in mirch. Add a little bit of besan powder. Mix well and cook till the vegetables turn soft.
