1: Egg plant (bhaingan) 750kg small sizes.
2: Onions 2medium
3: Ginge and garlic paste 1tbsp
4: Green chillies 5
5: Oil 1/2 cup
6: Cumin seeds (zeera) 1tsp
7: Salt 1tsp
8: Turmeric powder (haldi) 1/2 tsp
9: Red chillie powder 1/2 tsp
10:Raw peanuts 2tbsp
11:Desicated coconut 2tbsp
12:Bay leaf (tez pata) 2 leaves
13:Cumin seeds (Zeera) 1tsp
14:Cloves (long) 4pieces
15:Sesame seeds (Til) 2tbsp
16:Poppy seeds (khus khus) 1tsp
17:Coriander seeds (dhania) 1tbsp
18:Black pepper corns 1/2 tsp
19:Black cardamoms 2pieces
20:Cinamon sticks 2inch
1: In a bowl, add water and 1tsp of salt. Put cuts at the bottom of the egg plants and soak them in the water facing down. Keep aside.
2: In a frying pan, dry roast all the spices. Cinamon sticks, black cardamom, Black pepper corns, cloves, bay leaf, coriander seeds, cumin seeds, peanuts, poppy seeds, sesame seeds. Fry them until a nice aroma arises and the peanuts change colour to golden.
3: Add the desicated coconut and roast On a low to medium flame for 2mins.
4: Let the dry roasted spices cool down and grind to a powder.
5: Now grind onions, green chillies and ginger and garlic paste together and keep aside.
6: In a pan add 4tbsp of oil, pick out the egg plants out of the water and fry them in the oil. Cover it with a lid and cook it for 7/8 mins on low to medium or till the egg plant becomes soft.
7: in a seperate pan, add the remaining oil and add cumin seeds. Once the seeds turn brown, add the onion, green chillie and ginger and garlic paste and cook on medium flame till all the moistures dries.
8: Now add red chillie powder, turmeric, salt and 1/2 cup of water and mix it. Cook it on low to medium and let all the water dry and the oil comes on to the surface.
9: Add the grinded dry roasted spices to the paste and mix it. Add the egg plants with its oil and mix it and then add two glaces of water. Cover and cook for 10 to 15 mins on low to medium heat till the water thickens and oil comes to the surface.
10:Once cooked, garnish with green chillies, fresh coriander and serve hot.