Ingredient                             Quantity
Eggplant Small Size             250 gm.
Water                                   as required
Salt                                       to taste
Turmeric powder                  1 Tsp + ¼ Tsp
Onion (Medium size)            2 No
Oil                                         2-3 Tbsp
Bay leaf                                2 No.
Cumin seeds                        1 Tsp
Kalonji                                  1 Tsp
Tomato                                 3 No.
Ginger garlic paste              1½ Tbsp
Coriander powder                1 Tbsp
Cumin powder                     1 Tbsp
Red chilli powder                 1½ Tsp
Amchur powder                   1 Tsp
Garam masala powder        1½ Tsp
Coriander leaves                  ¼ bunch

1. Cut eggplant 1 by 2 from its base up-to an inch away from the stem without breaking it apart.

2. Place it on bowl, add water, salt and turmeric powder and mix well. Keep it aside.

3. Take the onion and chopped them finely.

4. Heat oil in kadai, add bay leaf, cumin seeds and kalonji, mix well and sauté for 30 sec.

5. Add chopped onion, mix well and sauté for 5-6 min. or till onion becomes brown in color.

6. Cut the tomato into cube and place it on blander jar, add little water and blend well. Keep it aside.

7. Add ginger garlic paste in kadai, mix well and sauté for 1 min.

. Add tomato puree, mix well and cook for 6-8 min.

9. Add coriander powder, cumin powder, red chilli powder, turmeric powder, amchur powder, garam masala powder and salt, mix well and sauté for 3-4 min.

10. Add eggplant, mix well and sauté for 1 min.

11. Cover the pan, add little water in between and cook for 15-18 min. 1

12. Meanwhile take the coriander leaves and chopped them finely and add to the pan and mix well.

13. Remove in serving bowl, garnish with coriander leaves and serve hot.