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.

Roasted Coconut Masala Baingan

Servings - 2 - 3

INGREDIENTS
Coconut - 120 grams
Water - 100 milliliters
Eggplant - 780 grams
Ginger garlic paste - 2 teaspoons
Salt - 1/2 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Oil - 40 milliliters
Dry red chili - 2
Bay leaf - 1
Onions - 260 grams
Tomato - 280 grams
Green chili - 1 tablespoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1/2 teaspoon
Paprika - 1 teaspoon
Garam masala - 1 teaspoon
Coriander - for garnishing