Take small brinjals, wash them thoroughly and cut it from the base in a way that it remains joined from the side of the stem.

Peel the ginger, wash it and cut into pieces. Break the stems of the green chilli.

Roast the sesame into the oil along with cumin seeds and coriander seeds.

Now take roasted sesame, cumin seeds, coriander, coconut, peanut, ginger and green chilli and grind them with little water or no water.

Heat oil in a pan. Put 2-3 brinjal into the oil. Fry the brinjal into the oil until it becomes tender. Take out the brinjal from the pan and keep it on a plate. Fry the other ones in the same manner.

Tamper heeng and mustard seeds in the remaining oil. Once the mustard seeds splutters add paste of sesame-cumin seeds-coriander seeds-coconut-peanut-ginger-green chilli, turmeric powder, red chilli powder, salt, imli paste into it.

Roast the paste until it turns brown in colour.

Then add fried brinjal into the pan and cook it for 5-6 minutes so that the masala fills into each brinjal.

Hyderabadi baigan is ready. Take out it in a serving bowl and garnish with coriander leaves.