At first roast eggplants or baingan on flame of gas direct before roast cut in baigan with knife and apply. when totally roast Peel black skin and white parts mash in another pan heat on the gas add oil put jeera hing dry onion dry lahsun adark mirchi paste stir it add spring onion then add mashed baigan stir it add salt pinch of haldi mix it in another pan put oil add pees of tomato salt stir it until it's become like paste add boil mutter lal mirch powder mix in baingan then add dhaniya powder

Add hara lahsun fresh dhaniya mix all very well until it's leaves pan transfer to serving bowl garnish with fresh coriander spring onion serve with bajri rotla gud buttermilk homemade butter and papad muli and hari mirchfry it's authentic menu last without sweet gud papdi it's complete menu