Ingredients:
- Kaju (Cashew nuts) 13-14
- Sabut dhania (Coriander seeds) 1 tsp
- Laung (Cloves) 6-7
- Zeera (Cumin seeds) 1 tsp
- Oil 1 tbs
- Pyaz (Onion) chopped 1 medium
- Adrak (Ginger) 1 inch piece
- Lehsan (Garlic) cloves 4
- Tamatar (Tomato) chopped 1 large
- Pani (Water) ½ Cup or as required
- Baingan (Eggplant) ½ kg
- Oil ¼ Cup
- Dhania powder (Coriander powder) 1 tsp
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Namak (Salt) 1 tsp or to taste
- Garam masala powder ½ tsp
- Haldee powder (Turmeric powder) ½ tsp
- Hari mirch (Green chilies) chopped 2-3
- Pani (Water) ½ Cup or as required
- Kali mirch (Black pepper) crushed 1 tsp
- Hara dhania (Fresh coriander) chopped
Directions:
In small frying pan,add cashew nuts,coriander seeds,cloves,cumin seeds and roast until fragrant & let it cool.
In spice mixer,add roasted spices and blend well to make a fine powder & set aside.
In frying pan,add oil,onion and mix well.
Add ginger,garlic and mix well.
Add tomatoes,mix well and cook until tomatoes are soft.
In blender jug,add cooked tomatoes+onion mixture and water,blend to make a smooth paste & set aside.
Cut eggplants into cubes and dip into water & set aside.
In pot,add oil,egg plants,coriander powder,red chili powder,salt,garam masala powder,turmeric powder and green chilies,mix well and cook for 5 minutes.
Now add prepared grinded tomato & onion paste,ground spices and mix well.
Add water and mix well.
Cover and cook on low flame for 15-20 minutes.
Add black pepper crushed and fresh coriander,cover and let it simmer for 2 minutes & serve.
Ajza:
- Kaju (Cashew nuts) 13-14
- Sabut dhania (Coriander seeds) 1 tsp
- Laung (Cloves) 6-7
- Zeera (Cumin seeds) 1 tsp
- Oil 1 tbs
- Pyaz (Onion) chopped 1 medium
- Adrak (Ginger) 1 inch piece
- Lehsan (Garlic) cloves 4
- Tamatar (Tomato) chopped 1 large
- Pani (Water) ½ Cup or as required
- Baingan (Eggplant) ½ kg
- Oil ¼ Cup
- Dhania powder (Coriander powder) 1 tsp
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Namak (Salt) 1 tsp or to taste
- Garam masala powder ½ tsp
- Haldee powder (Turmeric powder) ½ tsp
- Hari mirch (Green chilies) chopped 2-3
- Pani (Water) ½ Cup or as required
- Kali mirch (Black pepper) crushed 1 tsp
- Hara dhania (Fresh coriander) chopped
Directions:
Chotay frying pan mein kaju,sabut dhania,laung aur zeera dal dein aur khushbu anay tak roast ker lein & thanda ker lein.
Spice mixer mein roasted spices dal ker ache tarhan blend ker ka fine powder tayyar ker lein & side per rakh dein.
Frying pan mein oil aur pyaz dal ker ache tarhan mix ker lein.
Adrak aur lehsan dal ker ache tarhan mix karein.
Tamatar dal ker ache tarhan mix karein aur tamatar naram hunay tak paka lein.
Blender jug mein cooked tamatar+pyaz mixture aur pani dal ker ache tarhan blend ker ka smooth paste tayyar ker lein & side per rakh dein.
Baingan ko cubes mein cut ker lein aur pani mein dal ker side per rakh dein.
Pot mein oil,baingan,dhania powder,lal mirch powder,namak,garam masala powder,haldee powder aur hari mirch dal ker ache tarhan mix karein aur 5 minutes kliya paka lein.
Ab is mein tayyar grinded tamatar & pyaz ka paste aur ground spices dal ker ache tarhan mix ker lein.
Pani shamil karein aur ache tarhan mix ker lein.
Dhak dein aur halki ancch per 15-20 minutes kliya paka lein.
Kali mirch crushed aur hara dhania dal dein aur 2 minutes kliya dum per rakh dein & serve karein.
