• Clean sochal leaves, wash 2 hours before cooking to drain off the water, peel off the nadir, cut into round chips, wash and keep aside.
• Heat oil in a deep pan, fry nadir and keep in a bowl.
• In the same pan add mirchi powder and stir till dark red color appears.
• Add salt, hing, ginger powder, stir and add sochal leaves and stir gently so that oil and other contents mix with the leaves evenly.
• As soon as leaves are tender add fried nadir and saboot mirchi.
• Cook on low flame with occasional stirring till the liquid dries up and oil appears.
• Serve the vegetable with steam rice.

Note: instead of Nadir you can use wangun/ Baigan also. Method of cooking is same.