Wash and oil brinjals and keep on slow flame on a net ladle. Roast till soft.
Now remove skin of brinjals and wash it in running water.
Cut it horizontally in 4 pieces and remove it's hard seeds from inside. Wash again.
Heat cooking oil in a karahi and put cumin seeds and when cumin seeds splutter put finely chopped ginger and onion and fry till onions turn golden brown in colour.
Meanwhile make tomato puree by grating the tomatoes and remove skin of tomatoes.
Now put baigun in onion ginger karahi and cover it with lid and cook for 10 minutes.
After 10 minutes add tomato puree and 4 whole green chillis, salt, red chilli powder, coriander powder and garam masala. Stir and cook on low flame for 5 minutes.
Switch off the flame and transfer it to serving bowl. Decorate it with coriander leaves and serve hot with chapati.
