Cooking Instructions
- 1
Peel baingan and remove purple part of baingan and cut into thin slices.
- 2
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.
- 3
Cook till 2 or 3 whistle.
Serve with chapati.
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