Clean and wash baingan.

Assemble: all the ingredients.

In a bowl add besan and all the dry ingredients one by one.

Add water and make a paste. Neither too thick nor too watery.

Heat 1 tablespoon oil in a kadhai/pan. Meanwhile take a baingan and trim the top off.

Cut them into thick slices..

Apply paste to one side of the baigan and repeat this with all of them.

Add baingan to this hot kadhai with the coated side down. Apply besan paste to the other side.

Flip and cook from both the sides. Keep adding oil as and when needed.

Cook until besan is cooked and light brown in color. It took me 15 minutes to cook all the baingan rounds on a medium low flame.

Baingan kachri is ready. Sprinkle with chaat masala and enjoy as is. If you like to coat them in masala then move on to the next step.

Assemble: all the ingredients.

And the spices.

Heat oil in a kadhai. Add cumin seeds and as they start to sputter, add ginger paste and saute for few seconds. Mix in chopped onions..

Cook until onions are translucent. Add chopped tomatoes and tomato puree. Mix it well. Cover and cook for 2 minutes.

Uncover and add all the spices one by one.

Pour 1/2 cup of water..

Cover and cook for 7-8 minutes or until tomatoes are soft and tender.

Pour in cream..

Chopped cilantro leaves..

Garam masala powder...

And mix it well. Adjust seasonings at this point.

Spread out the masala all around the kadhai/pan and place baingan on top of it.

Masala will stick to baingan, flip and coat the other side. Maintain the flame at the lowest setting while doing so.

Baingans are fully coated in masala. Sprinkle 2 tablespoon water on top of these eggplant slices.

Take it off the flame and let baingan soak in all the flavors.

Sprinkle chopped cilantro leaves and serve hot with warm rotis.