Cut the eggplant into half pieces soak in ¼ teaspoon salt water.When the water turns black strain it after 5 minutes . In a wok add in 1 tablespoon oil fry the eggplant and cover with a lid. In a wok add 1 teaspoon fennel seeds.Add the ginger-garlic paste stir on medium high heat. Add in cumin powder, chilly powder turmeric .Add the tomatoes and saute for 3 minutes mixing in the yogurt on low flame.Mix the coriander powder fennel powder .Add the nuts so that everything blends into the eggplant .After mixing everything cover with a lid on medium low heat for 5 minutes.Uncover lid add ¼ teaspoon garam masala .Serve with paratha .
2 -3 LARGE EGGPLANT THINLY SLICED
3-4 TOMATOES
2-3 MEDIUM ONIONS
3-4 TBLSPNS KASH KASH (BHUNO IN A BOWL )
1 TSPN SALT
ROASTED CUMIN SEEDS
2-3 ONIONS AND HALF CUP COOKING OIL(SPREAD IN TRAY )
1 TSPN RED CHILLY POWDEfry the baigan till golden brown
1 TSPN ROASTED CUMIN SEEDS GRIND
1 TSPN POPPY SEEDS GRIND TO A FINE PASTE IN A MAGIC BULLET
GRIND TOMATO IN FOOD PROCESSOR
IN SAME OIL FRY THE BAIGAN (EGGPLANT)
MAKE ONIONS FRY TILL PINK IN WOK
IN REMAINING COOKING OIL ADD CUMIN SEEDS, ONIONS, TOMATOES. IN MASALA BHUNO OIL. ADD MORE THAN HALF CUP GREEK STYLE THICK YOGURT. IN REMAINING COOKING OIL ADD TOMATOES ONION, SALT. BHUNO MASALA ADD BAIGAN AND GREEK YOGURT FROM TOP. GARNISH WITH CORIANDER LEAVES .