Peel and cut brinjals lengthwise into 8 slices.
Sprinkle the slices with salt and leave aside.
Arrange onion slices, capsicums, chicken and tomatoes in alternate layers in a deep pot.
Add lemon juice and simmer over low heat for 50-60 minutes.
When chicken is done, stir gently to mix all ingredients.
Fry the brinjal slices and arrange them over the chicken dish.
Simmer for another few minutes till liquid evaporates and the gravy is thick.
Sprinkle with saffron dissolved in a little water and serve.
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