- Cut the Brinjal into round shapes as shown and place it in a bowl of water with a little salt. Grind the Tomatoes into a fine puree. Fine chop the onions Slit the green chilies. Keep the spices ready
- Keep all the spices ready
- Once you have all your ingredients ready, drain out the water from the bowl of Brinjal. Place a flat pan on the gas stove with 3-4 table spoons of oil and place the Brinjal and Slit chilies in the pan to shallow fry. Please fry both sides of the Brinjal
- While the Brinjal is getting shallow fried, place the Kadai on another flame, add two teaspoons of oil, when oil is heated, add whole jeera, ginger paste and chopped onions. Let it cook till the fresh smell of onion goes off.
- Now add the tomato puree and let it cook for a minute. Then add all the spice powders (except for Kasuri Methi and fresh coriander). Add half glass of water so that the spice powders do not get burnt. Let it cook for 5-7 mts.
- Now add the fresh curd and stir well for 2 mts. Shut off the flame. Lightly powder the Kasuri Meting using your palm and add it to the gravy.
- Pour little gravy in the pan. Place about 10 fried Brinjal pieces on the gravy neatly spread. Pour rest of the gravy on the fried Brinjal. Place the remaining Brinjal and slit Chilli on the gravy as shown in the image.
- Garnish with fresh coriander. Your Shahi Baingan is ready to be served. Can be had with phulka, paratha, roti etc. The quantity is good for 4 adults.
