Take 300 grams of medium-sized rigan (brinjal). Remove the stem and cut each rigan into 4 slices. Then cut the slices into medium-thick chips (refer to the video).

Heat 5–6 tbsp oil in a kadai. Add 1 tsp cumin seeds, ½ tsp mustard seeds, a pinch of hing, and 6–8 garlic cloves. Sauté for a few seconds.

Add 1 cup chopped onion and sauté it well.

Then add 2 green chillies and 1 tbsp ginger-garlic paste. Sauté again.

Add ½ tsp turmeric powder and mix well.

Now add the chopped rigan chips and salt. Mix well, cover, and cook the sabzi on low flame for 5–7 minutes until the rigan becomes soft and properly cooked.

Next, add 1 tbsp red chilli powder, 1 tbsp coriander powder, ½ cup coarsely crushed peanut powder, and ½ cup coarsely crushed gathiya powder. Mix well and cook for 2 minutes so the masala flavours blend and oil starts to release from the sides.

Add 1 glass of buttermilk and mix well. Cook the sabzi for another 2 minutes until oil releases from the sides.

Garnish with coriander leaves and serve hot with bajra roti.

In a bowl, add 2 cups of bajra flour, salt to taste, and 1 tsp ghee. Mix well.

In a pan, boil 1 cup of water. Switch off the gas and pour the hot water into the flour mixture.

Mix and cover it for 2–3 minutes.

Knead the mixture into a soft, smooth dough. Add a little more hot water if the dough is not binding properly.

Take a medium-sized portion of dough and flatten it between your palms.

Place it on a rolling board and dust some dry flour to prevent sticking.

Pat the dough gently with your hand and roll it slightly with a rolling pin.

Place the roti on a hot tawa and apply some water on the upper side.

Cook the roti on medium flame until it puffs up and becomes soft.

Serve the super soft bajra roti with rigan nu shak.