14-15 Small baigan (eggplants)
1/2 Inch piece of adrak (ginger)
2 Cloves lahsun (garlic)
7 Kali mirch (pepper)
3 Laung (cloves)
2 Badi ilaichi (black cardamom)
1 Tea spoon dhania powder
1/2 Inch piece of tej patta (bay leaf)
1Table spoon gud (jaggery) optional
1 Tea spoon haldi
1 Tea spoon lal mirch
2 Table spoons finely chopped hara dhania (coriander leaves)
2 Table spoons oil
Salt to taste
Cut the baigan into 4 parts such that it is not separated into pieces.
Grind onion, lahsun, adrak, tomato, kali mirch, badi ilaichi, dhania powder, haldi and mirch all together in a mixer jar.
Heat oil in a pan and add tej patta and the ground masala.
Fry on low flame till it leaves the oil.
Add the eggplants, salt and little hot water to make a thick gravy.
Cover and cook till the baigan are done.
Add gud and hara dhania.
Serve with roti and rice.