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. cumin 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 cashew nuts, 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.