Add curd to a muslin cloth and hang curd for 20-25 minutes, to remove extra water from it.
Wash the baigan (aubergine), make a slit on it, and add garlic cloves to it.
Apply a few drops of oil over it. Roast the baigan on an open flame, till it has charred and wilted, takes around 15 minutes to do it on all sides.
Cool, peel, and cut into small pieces.
Now in a mixing bowl, add the cooled and mashed baigan, spring onions, green garlic, coriander, ginger paste, chilli paste, salt, cumin powder and sugar. Mix well
Add yogurt and give it a gentle mix.
Serve dahi baigan bhartha with bajra roti.