PREPARATION

1. Heat sufficient oil in a pot, add 385 grams eggplant pieces and deep fry these till golden brown in color. Drain it on an absorbent paper and keep aside.

2. Heat 4 tablespoons ghee in a heavy pot, add 1 teaspoon cumin, 2 teaspoons ginger garlic paste and saute for 2 - 3 minutes.

3. Add 175 grams onions and fry till translucent.

4. Then, add 1/4 teaspoon turmeric and stir well.

5. Now, add 1 teaspoon red chili, 2 teaspoons coriander powder and mix well.

6. Add 225 grams tomato and saute till it turns soft and pulpy.

7. Now, add 70 grams tomato puree and mix well. Cook for 7 - 10 minutes.

8. Then, add 220 milliliters water and mix well. Bring it to a boil.

9. Add 1/2 teaspoon sugar, 1 teaspoon salt and mix it well.

10. Add 2 tablespoons fresh cream and mix it again.

11. Cook for another 3 - 5 minutes.

12. Now, add the fried eggplant pieces in it and mix it well.

13. Garnish with coriander.

14. Serve hot with rice.