Baigan Badi - Sabzi

Ingredients:

1. Baigan/Eggplant - 1/2 kg
2. Badi ( matar/urad) - 100 gm
3. methi - 5-7 methi grains
4. peela sarson  (yellow mustard) paste - 2 tablespoon
5. dhania powder - 1 teasponn
6. mirch powder - accordin to taste
7. jeera golki powder - 1/4 teaspoon
8. garlic paste - 1 teaspoon
9. ginger paste - 1/2 tespoon
10. onion paste - 3 tablespoon
11. garam masala powder - 1/4 teaspoon
12. haldi - 1 teaspoon
13. salt - according to taste 

Preparation:

1. Heat oil in a saucepan

2. Fry Badi until golden brown. Put it aside

3. Cut eggplant in medium sized pieces and mix it with little haldi and salt

4.  Fry eggplant until golden brown. Put it aside

5. heat oil. Add 5-7 methi seeds.
6. When methi seeds are hot, add onion, garlic and ginger paste, and Fry until golden brown.
7. Add sarson paste (mustard paste). Keep stirring for a few minutes.

8. After the above is fried, add dhania, mirch, haldi, jeera golki. Keep frying until a nice aroma comes out.

9. Add 6 cups water. Bring it to a boil
10.  Add badi and salt
11. When badi is half cooked, add eggplant. keep it on medium heat.
12. When everything is cooked, add garam masala powder

13.  Garnish with dhania patta (coelantro leaves)