Badshahi Baigan

Preparation Method: 


  1. CUT brinjals into 2.5 cm. thick slices. Smear with salt and keep aside for 10 minutes. Wash and squeeze dry.
  2. Heat ghee, fry cashewnuts, raisins and the sliced onion till golden brown. Remove from ghee and keep aside. Fry the brinjals in the same ghee till tender. Remove.
  3. In the remaining ghee fry the chopped onions till transparent. Add all the dry spices, ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top. Add curd, coriander leaves and salt. Stir well. Cook till the gravy thickens. Add fried brinjals to the gravy and simmer for two minutes. Sprinkle the garnish on top.
  4. Serve hot with rice or parathas.


  • 300 g. brinjals;
  • 1 cup curd;
  • 2 large onions, chopped;
  • 2 tomatoes, chopped;
  • 2 tsp. chilli powder;
  • 2 tsp. ginger-garlic paste;
  • 1 tsp coriander powder;
  • 1 tsp. garam masala powder;
  • 1 tsp. coriander leaves, chopped;
  • 1/4 tsp. turmeric powder;
  • 1/4 tsp. cummin powder;
  • salt to taste;
  • 1/4 cup ghee.

For the garnish:

  • 1 onion, sliced; 1 tbsp. cashewnuts; 1 tbsp. raisins.