Baingan Musallam with Khamiri Roti

Instructions

1. 1

   Prepare Eggplants and Stuffing

   • Wash the baby eggplants and pat them completely dry. Make two perpendicular slits from the bottom, going about 3/4 of the way up, ensuring the stem and crown remain intact.
   • In a small bowl, combine besan, coriander powder, cumin powder, turmeric powder, red chili powder, amchur powder, 0.5 tsp of the garam masala, and 0.75 tsp of the salt.
   • Gently pry open the slits of each eggplant and carefully fill them with the prepared dry spice mixture. Set aside any leftover masala.
2. 2

   Shallow-Fry the Stuffed Eggplants

   • Heat 3 tbsp of ghee in a wide, heavy-bottomed pan or kadai over medium heat.
   • Carefully place the stuffed eggplants in the pan. Fry for 8-10 minutes, turning them gently every 2-3 minutes, until they are golden brown on all sides and about 80% cooked through.
   • Once fried, remove the eggplants from the pan with a slotted spoon and set them aside on a plate.
3. 3

   Prepare the Gravy Base

   • In the same pan, add the remaining 1 tbsp of ghee if needed. Add the onion puree and sauté for 6-8 minutes over medium heat until it turns light golden and the raw smell disappears.
   • Add the ginger-garlic paste and cook for another 2 minutes until fragrant.
   • Stir in the tomato puree and any leftover stuffing masala. Cook for 7-8 minutes, stirring occasionally, until the mixture thickens and you see ghee separating from the sides.
4. 4

   Build the Creamy Gravy

   • While the tomato mixture cooks, drain the soaked cashews and blend them with 2-3 tbsp of water to a very smooth, fine paste.
   • Add the cashew paste to the pan and cook for 2-3 minutes, stirring continuously to prevent it from sticking.
   • Reduce the heat to the lowest setting. Add the whisked curd, stirring vigorously and continuously for 1-2 minutes to prevent it from splitting. Cook until the ghee starts to surface again.
   • Pour in 1.5 cups of warm water, the remaining 1 tsp of salt, and the sugar. Stir well to combine and bring the gravy to a gentle simmer.
5. 5

   Simmer and Finish

   • Gently slide the fried eggplants into the simmering gravy. Ensure they are partially submerged.
   • Cover the pan with a lid and let it cook on low heat for 10-12 minutes, or until the eggplants are completely tender and have absorbed the gravy's flavors.
   • Turn off the heat. Sprinkle the crushed kasuri methi and the remaining 0.5 tsp of garam masala over the curry.
   • Garnish with freshly chopped coriander leaves. Let the dish rest for 10 minutes before serving to allow the flavors to meld.