place lightly oiled baigan over open flame

slowly roast baigan by turning it overthe flame until skin looks paper thin

remove from heat and place roasted baigan on paper

cut baigan lontitudinally and scoop out the cooked flesh

mash the baigan to a smooth consistancy mix in on clove of garlic and the onion finely chopped

fry the othet clove of garlic until golden brown in some oil using a kalchul ( ladle)

pour fried garlic and oil into the baigan mix (we call the process " chongkayin")

add salt and pepper to taste