Firstly, take 250 gm small brinjal. I have taken 5 small baingans, wash them properly.
Remove the upper green part of the brinjal and cut baingan into medium size pieces, and keep the chopped eggplant in salted water. Putting the chopped eggplant in salted water protects the brinjal from turning black.
Take a non-stick pan, add 3 tbsp mustard oil to it and turn on the flame to heat it. Mustard oil goes well in this recipe.
Once the oil is hot, add chopped brinjal pieces to it. Let baingan fry for a few minutes on medium to high flame until golden.
Take out fried brinjal on a plate.
Further, take 4 garlic cloves and a 1-inch ginger piece.
Use the same oil in which we fried baingan. crackle 1 tsp cumin seeds to it. then add finely chopped ginger-garlic to it.
Once the garlic turns light golden, add 2 chopped onions and saute them.
Cook onions until it gets golden-brown.
When onions turn golden brown, turn the flame low and add 1 tsp kauri methi, 1/4 tsp turmeric powder,3/4 tsp Kashmiri red chili powder, 1/2 tsp cumin powder, 1 tsp coriander powder, 3/4 tsp salt, 1/2 tsp garam masala to it.
Mix the dry spice powder quickly with onions on a low flame to prevent the spices from burning.
Further, add 2 tomatoes puree to it and continue cooking.
Once the puree is cooked with the browned onion, it will leave oil from the sides.
Add fried brinjal pieces to the onion-tomato masala.
Mix the brinjal gently with the spiced onion-tomato mixture so that fried brinjal gets coated with the spiced mixture. Cover the pan and cook it on low flame for a few minutes so that the baingan absorbs all the flavors of cooked masala.
Now add 2.5 tbsp spring onion greens and gently mix it with the prepared brinjal sabzi.
After adding the spring onions green do not cook them, switch off the gas. The spring onions greens give a very good taste to the baingan ki sabji.
Serve tasty baingan ki sabji with any Indian bread of your choice and garnish with some spring onion greens.