Wash the brinjals and remove the stems; do not remove the crown; slit into four (upto half of the brinjal); keep them in water as otherwise they will turn black & bitter some times.
Clean the pudina, coriander leaves; and keep them aside; cut the spring onion bulbs into four.
Grind in the chutney jar of your mixie the following together: pudina; green chillies; ginger (after cleaning of course); coriander leaves and spring onion bulbs to a very nice paste: half way down add the tomato and blend. Add no water. Add 1/2 tea spoon salt in the gravy.
Stuff the brinjal slits with the chutney liberally.
In a kadai (or a thick bottomed vessel) heat the oil and drop the brinjals slowly one after other; keep the flame (heat) very low; once the brinjals are dropped add the turmeric powder, the chilly powder and the dhania powder one after another. If there is chutney still left add the same.
Cover the kadai / vessel with a plate and pour cold water on the plate (this will prevent the brinjals and gravy getting stuck to the vessal. Keep a watch every five minutes and turn the vegetable and gravy without breaking the brinjals, so that it does not get burnt.
Once tthe brinjals are half done add salt and cook for 10 minutes.
Garnish with green coriander leaves, tomato slices and cream / fresh butter and serve with hot plain "basmati rice".
If you are not counting your calories add fresh coconut in the gravy (1 cup) and cashew nuts fried in ghee on top while serving. Happly eating.