Brush some oil, roast it until properly cooked. Take out in a dish, allow it to cool down.

Take a wok, add oil, heat it. In goes green chilli & ginger, saute it for 10 sec.

Now add onion, stir fry it until light brown.

In goes garlic, saute it until rawness is released.

Mix haldi powder, dhania powder & Kashmiri red chilli powder with 1/2 cup water, add in the masala. Mix it well.

Cook it covered on low flame until oil has oozed out.

Open the lid, increase the flame, add salt & dahi, mix it well. Lower the flame, cover it with the lid, cook it until oil has surfaced. Open the lid, increase the flame, add matar & eggplant 🍆 mash, mix it well.

Cook it on low flame until a lil dry.

Add dhania patta, mix it well. Increase the flame, stir fry it for a minute. Turn off the flame, cover it with the lid for a minute.