250gms baingan (brinjal or eggplant)
500gms tomatoes, pureed
2 onions, chopped
1 tsp. chopped ginger
1 tsp. chopped garlic
1 1/2 tsps chili powder
1 cup yogurt
1 tsp. coriander powder
1 tsp. cumin powder
Salt to taste
Oil for frying

Baingan Tomato

1. Cut the brinjal into round slices. Heat the oil and deep fry these pieces until golden brown in color. Keep these pieces in a plate and sprinkle salt and little chili powder. Keep aside.
2. In a separate pan, heat little oil and fry the chopped ginger and garlic pieces until golden. Remove them in a plate and keep aside.
3. Heat some more oil in the same pan and fry the chopped onion until golden. Then add coriander powder, remaining chili powder, salt and stir well. Also add tomato puree, stir and cook for 10 minutes until the gravy thickens. Then pour this gravy over the fried brinjal pieces.
4. Beat the yogurt in a bowl, add cumin powder and stir well. Pour this yogurt mixture over the brinjal-tomato gravy. Sprinkle fried ginger and garlic pieces on top and serve.
   Serves: 6
   Preparation time: 40 minutes