Badshahi Baigan

Ingrdients:

1. 300 g. brinjals
2. 1 cup curd
3. 2 large onions, chopped
4. 2 tomatoes, chopped
5. 2 tsp. chilli powder
6. 2 tsp. ginger-garlic paste
7. 1 tsp. coriander powder
8. 1 tsp. garam masala powder
9. 1 tsp.coriander leaves, chopped
10. 1/4 tsp. turmeric powder
11. 1/4 tsp. cummin powder
12. Salt to taste
13. 1/4 cup ghee

For the garnish:

1. 1 onion - sliced
2. 1 tbsp. cashewnuts
3. 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 and 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.