BAINGAN BHARTHA

Ingredients:

2 large Eggplant
1 chopped Onion
3-4 cloves chopped fine Garlic
8-10 thin slices of Dried coconut
Cashews pieces - as needed
Raisins - as needed
1 or 2 Dried whole red chilies
Salt - per taste
1/2 tsp Jeera (cumin seeds)
Garam masala - as needed (1/4 teaspoon recommended)
Red Chili powder - as needed (1/4 teaspoon recommended)
1/4 tsp Turmeric
10-12 tsp Oil


Method:
1. Cut medium size Eggplant into 10-12 pcs
2. Put 8-10 tea spoons of oil in a deep vessel (depending on the quantity of eggplant)
3. Add jeera and eggplant ones the oil is hot and cover it for 35-40 mins on medium heat till it is soft and can be mashed easily ( Instead you can also put the whole egg plants in the oven till it is done and the skin can be peeled. You can avoid so much oil. Add jeera in the next step
4. Add 1 teaspoon oil in another vessel and add chopped onions and garlic in it.
5. Sauté for some time and then add coconut, resins, cashews, red chili(s), garam masala, red chili powder and salt. Sauté till it is brown.
6. Check the eggplant if it is soft.
7. Add eggplant to the onion and other ingredients and cook on slow heat for 20 mins till oil separates.
8. Serve hot.