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Badshahi Brinjal 

Ingredients 

  • 300 g. brinjals 
  • 1 cup curd 
  • 2 large onions, chopped 
  • 2 tomatoes, chopped 
  • 2 tsp. chilli powder 
  • 2 tsp. ginger-garlic paste 
  • 1 tsp. coriander powder 
  • 1 tsp. garam masala powder 
  • 1 tsp.coriander leaves, chopped 
  • 1/4 tsp. turmeric powder 
  • 1/4 tsp. cummin powder 
  • Salt 
  • 1/4 cup ghee 
    For garnishing
  • 1 onion - sliced 
  • 1 tbsp. cashewnuts 
  • 1 tbsp. raisins 
Method 
  • Cut brinjals into 2.5 cm. thick slices. 
  • Smear with salt and keep aside for 10 minutes.
  • Wash and squeeze dry. 
  • Heat ghee, fry cashewnuts, raisins and sliced onion till golden brown. 
  • Remove from ghee and keep aside. 
  • Fry the brinjals in the same ghee till tender. Remove. 
  • In the remaining ghee fry the chopped onions till transparent. 
  • Add all the dry spices, ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top.
  • Add curd, coriander leaves and salt. 
  • Stir well. 
  • Cook till the gravy thickens. 
  • Add fried brinjals to the gravy and simmer for two minutes. 
  • Sprinkle the garnish on top. 
Serve hot with rice or parathas. 
 
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