- Bengan (Brinjal) – 3 pao
- Lehsan (Garlic) paste – 1 tsp
- Piyaz (Onion) – 3 medium
- Zeera (Cumin seeds) – 1 tsp
- Tamater (Tomatoes) – 3 medium
- Pissi laal mirchen (Red chilli powder) – 1¾ tsp
- Namak (Salt) – 1½ tsp [to taste]
- Haldi (Turmeric powder) – ¼ tsp
- Dahi (Yogurt) – 1 cup
- Sabz dhaniya (Green coriander) – 2-3 tbs
- Oil – ¾ cup
Step 1: Roast Bengan (Brinjal) directly on the flame. Roast till the outer layer is burnt from all sides. After that, place in water for 1 minute. Remove the burnt skin and the stem and mash it in mortar and pestle or grind in a chopper to make a smooth paste.
Step 2: Add Oil and Lehsan (Garlic) paste in a pan and cook till light golden. Add Piyaz (Onion) and cook for 30-40 seconds. Add Zeera (Cumin seeds) and cook till Piyaz (Onion) becomes translucent.
Step 3: Add Tamater (Tomatoes), Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), and give it a good mix. Add Dahi (Yogurt) and cook at medium to low flame for 2-3 minutes. Add Bengan paste, mix and cook at medium flame till oil separates. Add Sabz dhaniya (Green coriander) and mix.