Pick over wheat berries for any impurities, place in a strainer, and wash under running water. Cook the berries like you would cook pasta - in lots of water with salt added to it - for about 30 minutes to get a chewy, delicious consistency.
In a baking dish, toss together the eggplant, 1 tsp oil, chilli powder, turmeric and garlic powder.
Place in an oven at 400 degrees F and bake for about 15-20 minutes or until the eggplant is really creamy and tender.
Heat the remaining oil in a skillet.
Add the mustard seeds and, when they crackle, add the cashew nuts.
Toast until they begin to just change colour. Add the raisins and garam masala and toss to heat through.
Now add the cooked, drained wheat berries and eggplant and stir well to mix.
Add salt and turn off heat.
Stir in the tomatoes.
Add minced rosemary. Cilantro or basil would also be great here.
Bawarchi of the Week
Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.