1. Firstly soak the chopped egg plate in salt, water and keep aside for further use.

2. Then heat oil in a pan and add chana dal, mustard seeds, urad dal, dry red chillies, curry leaves and saute for a few seconds.

3. Now add onion, garlic, ginger and saute for a minute then add the chopped eggplant and cover it and cook for 10 minutes on medium heat.

4. Remove the lid and stir everything once then add degi red chilli powder, turmeric powder, asafoetida and saute for 2 minutes or until fragrant.

5. Now add tamarind pulp, jaggery, peanuts saute for a minute then cover and let cook for 3-4 minutes.

6. Remove off the flames and grind it into a fine paste.

7. Remove in a bowl and add salt, sesame seed oil and mix everything properly.

8. Serve in a serving bowl and garnish with sesame seed oil, degi red chilli powder, coriander leaves.

For Curd And Brinjal Chutney

1. In a bowl add curd prepared half Baingan mixture, salt and mix everything together

2. Serve in a bowl and garnish with coriander leaves, sesame seed oil, degi red chilli powder.