Ingredients

• 300 gm - 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 to taste
• 1/4 cup - ghee
• For the garnish:
• 1 - onion, sliced
• 1 tbsp - cashewnuts
• 1 tbsp - raisins

How to Make Badshahi Baigan

• Cut brinjals into 2.5 cm. thick slices.
• Smear with salt and keep aside for 10 mins.
• 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 translucent
• Add all the dry spices, ginger-garlic paste and chopped tomatoes and saute till the ghee separates.
• Add curd, coriander leaves and salt, stir well.
• Cook till the gravy thickens, add fried brinjals to the gravy and simmer for two mins.
• Sprinkle the garnish on top and serve.