Heat ghee, sauté cumin, mustard seeds, green chili, and ginger-garlic paste (BB1).

Add chopped onions and sauté for a minute (BB2).

Add baingan kheema and a little water, sauté for a minute (BB3).

Mix in peanut powder, seasoning, and coriander, cook for 4-5 minutes (BB4, BB5).