PREPARATION

1. Take 300 grams eggplant and cut it into pieces.
2. Heat 30 milliliters oil in a pan, add 300 grams eggplant and mix it well.
3. Cook for 8 - 10 minutes on medium heat or until it turns dark brown in color.
4. Remove it from heat and keep aside.
5. Heat 30 milliliters oil in a skillet, add 1 teaspoon cumin and stir well.
6. Add 2 teaspoons ginger, 2 teaspoons garlic, 1 teaspoon green chili and stir for 1 - 2 minutes.
7. Then, add 170 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 170 grams tomato and mix it well.
9. Saute the tomatoes for 5 - 7 minutes or until it turns soft and pulpy.
10. Add 1/2 teaspoon turmeric and mix it well.
11. Add 160 grams bell pepper and mix it again.
12. Cover it with lid and cook for about 5 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Then, add the cooked eggplant and mix it well.
15. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.
16. Cook for 3 - 5 minutes on medium heat.
17. Again cover it with lid and cook for about 8 - 10 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Add 1/2 teaspoon garam masala and mix it well.
20. Add 1 tablespoon coriander and mix it again.
21. Cook for 3 - 5 minutes on medium heat.
22. Remove it from heat.
23. Garnish with coriander.
24. Serve hot.

Shahi Baingan Curry

Servings - 2 - 3

INGREDIENTS
Ghee - 2 teaspoons
Cashews - 15 grams
Raisins - 15 grams
Ghee - 2 teaspoons
Onions - 80 grams
Eggplant - 400 grams
Water
Ghee - 30 milliliters
Cumin - 1 teaspoon
Bya leaf - 1
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Green chili - 1 teaspoon
Onions - 110 grams
Tomato - 245 grams
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Coriander powder - 2 teaspoons
Cumin powder - 1 teaspoon
Water - 600 milliliters
Garam masala - 1 teaspoon
Coriander - 2 tablespoons