• Shahi Baingan Curry
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INGREDIENTS


 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

PREPARATION

1. Heat 2 teaspoons ghee in a pan, add 15 grams cashews, 15 grams raisins and dry roast until it turns golden brown in color.

2. Remove it from heat and keep aside.

3. Heat 2 teaspoons oil in a another pan, add 80 grams onions and fry till translucent or until it turns golden brown in color.

4. Remove it from heat and keep aside.

5. Take 400 grams eggplant and cut it into pieces.

6. Then, add them into a bowl filled with water.

7. Soak for 15 minutes.

8. Heat 30 milliliters ghee in a heavy skillet, add 1 teaspoon cumin, 1 bay leaf, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon green chili and stir for 2 - 3 minutes on medium heat.

9. Then, add 110 grams onions and fry till translucent or until it turns golden brown in color.

10. Now, add 245 grams tomato and saute until it turns soft and pulpy.

11. Cook for 5 - 7 minutes on medium heat.

12. Add 1/2 teaspoon turmeric and stir well.

13. Add 1 teaspoon red chili, 1 teaspoon salt, 2 teaspoons coriander powder, 1 teaspoon cumin powder and mix it well.

14. Cook for 3 - 5 minutes on medium heat.

15. Then, add the soaked eggplant and mix it well.

16. Now, add 600 milliliters water and mix it again.

17. Bring it to a boil.

18. Cover it with lid and cook for about 10 - 12 minutes on medium heat.

19. Open the lid and give it a nice stir.

20. Add the roasted dry fruits, 1 teaspoon garam masala, fried onions and mix it well.

21. Again cover it with lid and cook for 2 - 3minutes on medium heat.

22. Open the lid and add 2 tablespoons coriander and mix it well.

23. Cook for another 3 - 5 minutes on medium heat.

24. Garnish with coriander.

25. Serve hot with roti.