Food, recipes and more

By Chef Chandan Prajapati



Eggplant or Brinjal – 1 large size cut into 1 inch cubes

Oil for frying

Oil for cooking – 2 tbsp

Cumin seeds – 1 tsp

Coriander seeds – ½ tsp

Mustard seeds – ½ tsp

Asafetida (hing) – 1 tsp

Curry leaves – 5 – 6 each

Red chilli whole – 2 each

Ginger garlic paste – 1 tbsp

Green chilli paste – 1 tsp

Chopped onion – use 1 onion

Chopped tomatoes – use 2 tomatoes

Red chilli powder – 1 tsp

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Tomato puree – 50 ml

Boiled Cashewnut paste – 2 tbsp

Butter cubes – 50 gm

Yogurt – 50 gm

Water – 100 ml

Salt to taste

Fresh chopped coriander – 2 tbsp


Fresh chopped coriander


  1. Cut the eggplant into cubes and deep fry them till cooked. Keep aside.
  2. Heat a pan or kadhai. Add some cooking oil or ghee. Add cumin seeds, coriander seeds, mustard seeds, curry leaves, red chilli whole and hing. Sauté for few seconds. Next add the ginger garlic paste and green chilli paste and cook on medium heat for a minute. Then add chopped onion and tomatoes. Cook till light brown. Sprinkle some water if the masala sticks to the pan. Add red chilli powder, cumin powder,  coriander powder and some salt. Cook for another few seconds. Add the tomato puree and butter cubes. Cook for 2 to 3 minutes. Add the boiled cashewnut paste. Stir and cook further for few seconds.
  3. Now whisk the yogurt with equal amount of water and gently add to the pan. Add some water and cook till the gravy is thick. Add the fried eggplant cubes and stir for a while.
  4. Remove from the heat and garnish with fresh chopped coriander leaves. Serve hot.


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