Badshahi Baigan

Ingredients
Brinjal (baigan)	500 gram
Curd (dahi)	4 table spoon
Onions (payaz) grated	2 large
Tomatoes (tamater) chopped	1 medium
Green chilli (hari mirch) chopped	1 tea spoon
Ginger-garlic (adrakh- lahsan) paste	2 table spoon
Coriander (Dhaniya) powder	1 tea spoon
Hot spices ( garam masala) powder	1 tea spoon
Turmeric (haldi) powder	1/2 tea spoon
Chilli (lal mirch) powder	2 tea spoon
Cumin (jeera) powder	1/4 tea spoon
Salt	to taste
Mustard oil ( sarso ka tel)	1/4 cup
For Garnishing
Onions rings	1/4 cup
Cashewnuts (kaju)	5-6
Coriander leaves (dhaniya Patta), chopped	4-5 table spoon

Method

1. Cut brinjals into 2.5 cm. thick slices. Mix with salt and turmeric and keep aside for 10 minutes.
2. Heat oil, fry onion rings till golden brown. Remove it from oil and keep aside. Add cashew nuts and fry it till golden and keep aside.
3. Fry brinjal in the same oil till tender. Remove it from oil.
4. In the remaining oil fry the grated onions, garlic- ginger till becomes brown. (Remove little oil if looks more than enough).
5. Add green chillies and chopped tomatoes and sauté till the oil floats on top. Now add powders of red chilli, cumin powder, coriander and turmeric, cook it further two minutes.
6. Add curd, little coriander leaves and salt. Stir well. Cook it for 5-7 minutes and then add water.
7. Cook till gravy thickens. Add fried brinjals to gravy and simmer for two minutes.
8. Sprinkle hot spices, put the flame off and garnish it with fried onion rings, cashew nuts and chopped coriander leaves.
9. Serve “Badshahi brinjal” with puri or rice.

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