Cut the french beans, carrots, and potatoes into small cubes. Boil them with the green peas. Chop the coriander, Green chillies, mint leaves, onion and tomato. Make a vertical slit in the brinjals and divide into two. Put them to boil. When cooked, scoop out the centres, leaving the shells intact. Chop the scooped portion also. Heat the ghee in a vessel and fry the onions for a little time. Add the paste, and fry again for 2 minutes. Add the chooped tomato, green chillies, coriander and mint leaves, the tomato ketchup and Worcestershire sauce. Cook for a least 4 minutes. Add the vegetables, scooped portion and salt. Fill the brinjal cases with this mixture. Add a little water to the flour and prepare a thich paste. Apply this paste over the stuffing. Sprinkle bread crumbs on top. Shallow fry in oil.