Peel baingan and remove purple part of baingan and cut into thin slices.

Heat oil in a pressure cooked add ginger garlic paste, saute 2 minute, then add onion paste, saute till light pink, add tomato puree cooked well, add all masale and 1 ladle water mix well.

Add potato and bhinmal slices, and water according to consistency of need of gravy.

Cooked till 2 ir 3 whistle.
Serve with chapati.