1. Take 8 small brinjal, put 2 cuts in the center, in a way, dividing the brinjal into 4 parts.
2. Apply salt inside the brinjals and fry them over medium flame till firm.
3. Roast 1/2 tsp of cumin seeds, 1/2 pinch hing, 1 tbsp of dry fenugreek leaves, and 1/2 tsp of turmeric powder.
4. Prepare purée of 2-tomatoes, 1/2 inch ginger, 1 green chili, and add to the pan.
5 Fry the masala till it thickens and releases oil.
6. Take 1/2 cup of curd, mix 1.5 tsp of coriander powder, 1 tsp of red chili powder, 1/4 tsp of crushed red chili, 1/4 tsp of garam masala, and mix everything well.
7. Add spiced curd to the masala and roast it over low heat for 2 minutes.
8. After 2 minutes, fry the masala over the low-medium flame till oil separates.
9. Add 1 tsp of salt, brinjals, and 1/2 cup of water to the masala.
10. Add green coriander leaves and cover cook the sabzi over low-medium heat for 3-4 minutes.
11. Garnish the sabzi with green coriander, and baingan masala is ready to be served.