Stuffed Bhindi



Ingredients

MainSpices/TadkaGeneric
1 lb Tender Bhindi1 tsp JeeraOil

3-4 Curry LeavesSalt

2 tsp Peanuts

2 tsp Chana Dal

2 tsp Dhania Seeds

7-8 Dry Red Chillies

1 pinch Turmeric

1 pinch Hing

Fresh Dhania




Method
For the Stuffing:
Roast the peanuts, chana dal, red chillies, dhania seeds until light brown and raw smell disappears.
Grind this mixture into a fine powder.Add the salt, turmeric and hing to this powder.
Wash and pat dry the Bhindi and slit one side.
Remove seeds to make room for the stuffing. Fill the stuffing.
In a thick bottom pan, add 3-4 tbsp of oil and let the mustard seeds splutter and then add curry leaves.
Place the stuffed Bhindi one by one in the pan and sprinkle some oil on the top.
Cover and cook on medium flame for about 10 minutes until tender. Then toss them in the pan without breaking.
Cook all the sides of the Bhindi by tossing them until skin is well cooked and starts to wrinkle and skrink.
Transfer to a serving dish and top with the masala oil left in the pan.
Season with Dhania leaves and serve.
Notes:
This can also be served in the gravy used for Bhagare Baingan.

Bhindi Capsicum

Ingredients

MainSpices/TadkaGeneric
1 lb Bhindi1 tsp JeeraOil
1 large Capsicum1 pinch TurmericSalt
1 large Onion1 pinch Garam MasalaSugar
1 large Tomato2 tsp Kitchen King
1 pinch Aamchur
Fresh Dhania

Method
Chop the Bhindi into 1-inch pieces.
Cut the onions into 1-inch pieces.
Cut the capsicum into 1-inch pieces.
Cut the tomato into 1-inch pieces.
In a skillet heat 2 tbsp oil and add the jeera and wait to splutter.
Add the onions and capsicum.
Add 1 tsp sugar and keep stirring until it caramelizes.
Add the Bhindi and Tomato.
Add the Garam Masala, Kitchen King, Turmeric, Aamchur, Salt and stir well until the masala integrates into the vegetable. and the oil separates.
Cook until it is nicely and evenly brown.
Garnish with Dhania and serve.

Mushroom Matar

Ingredients

MainSpices/TadkaGeneric
1/2 lb Mushrooms1 tsp JeeraOil
1 cup Peas1-2 Green ChilliesSalt
1 small Onion1 pinch TurmericSugar
1 small Tomato1 pinch Garam Masala
2 tsp Kitchen King
1 tsp Grated Ginger
Frsh Dhania
Fresh Cream

Method
Chop the mushrooms into 1/2-inch pieces.
Cut the onions into long very thin strips.
Finely chop the tomatoes.
In a skillet heat 2 tbsp oil and add the jeera and wait to splutter.
Add the onions, green chillies and grated ginger.
Add 1 tsp sugar and saute until it caramelizes.
Add the tomatoes and cool until it gets pulpy..
Add the garam masala, Kitchen King, Turmeric, Salt and stir well until the masala integrates into the pulp and the oil separates.
Add the peas and mushroom and cook covered on medium flame for 10 minutes with 2 cups of water.
Leave it open for another 3-4 mintes and cook on low flame.
Garnish with Dhania and fresh cream and serve.

Squash Matar Tamatar

Ingredients

MainSpices/TadkaGeneric
1 lb Banana Squash1 tsp JeeraOil
1 large Tomato3-4 Curry LeavesSalt
1 cup Peas1 pinch Hing
1 pinch Turmeric
2 tbsp Sambar Powder
Fresh Dhania

Method
Chop the squash into 1/2 inch cubes.
Chop the tomatoes also into 1/2 inch cubes.
In a skillet, add jeera and wait to splutter.
Add the Curry leaves, Hing and Turmeric.
Add the squash and peas and cook on a medium flame until half cooked.
Add the tomatoes, sambar powder and salt and cook until well done.
Season with Dhania and serve.

Squash Bhaji

Ingredients

MainSpices/TadkaGeneric
1 lb Banana Squash1 tsp JeeraOil
3-4 Green ChilliesSalt
3-4 Curry Leaves
1 pinch Turmeric
1 pinch Hing
Fresh Dhania

Method
Chop the squash into 1/2 inch cubes.
In a skillet, add jeera and wait to splutter.
Add the Green chillies, Curry leaves, Hing and Turmeric.
Add the squash and cook on a medium flame until well cooked.(About 10-15 minutes)
Season with Dhania and serve.

Gobhi Tamatar



Ingredients

MainSpices/TadkaGeneric
1 head Cauliflower1 tsp JeeraOil
2 large Tomatoes3-4 Curry LeavesSalt
1 pinch Hing
1 pinch Turmeric
1 tbsp Sambar Powder
Fresh Dhania

Method
Cut the Cauliflower into 1-inch florets.
In a Kadhai, add 2-3 tsp oil and when hot, add the Jeera and let it splutter until dark.
Add Hing, Turmeric and the Kadhi Patta.
Add the cauliflower and cook it on a medium flame occassionally stirring until almost cooked.
Chop the tomatoes into 1 inch pieces and add them to the cauliflower.
Add Salt and Sambar Podi.
Mix and cook for a minute and then add 3 cups of water.
Cover and cook on a medium flame for another 10 minutes.
Season with Dhania and serve.

Notes:
This dish can also be made with peas. Just add them along with the cauliflower for a more colorful dish.

Cauliflower Matar

Ingredients

MainSpices/TadkaGeneric
1 head Cauliflower1 tsp Mustard SeedsOil
1 cup Peas3-4 Curry LeavesSalt
1 pinch Turmeric
1 pinch Hing
2 tsp Red Chilli Powder

Method
Cut the cauliflower into 1-inch florets.
In a skillet, add mustard seeds and wait to splutter.
Add the curry leaves, Hing, Turmeric and Red Chilli powder.
Add the Cauliflower and Peas and cook on a medium flame until tender.(About 10-15 minutes)
Toss until nice it starts browning and serve.

Cauliflower Bhaji

Ingredients

MainSpices/TadkaGeneric
1 head Cauliflower1 tsp Mustard SeedsOil
3-4 Curry LeavesSalt
1 pinch Turmeric
1 pinch Hing
2 tsp Red Chilli Powder

Method
Cut the cauliflower into 1-inch florets.
In a skillet, add mustard seeds and wait to splutter.
Add the curry leaves, Hing, Turmeric and Red Chilli powder.
Add the Cauliflower and cook on a medium flame until tender.(About 10-15 minutes)
Toss until it starts browning and serve.

Carrots Peas Corn Bhaji

Ingredients

MainSpices/TadkaGeneric
1 lb Carrots1 tsp JeeraOil
1 cup Peas3-4 Green ChilliesSalt
1 cup Corn3-4 Curry Leaves
1 pinch Turmeric
1 pinch Hing
Fresh Dhania

Method
Peel and finely chop the carrots.
In a skillet, add jeera and wait to splutter.
Add the split green chillies, curry leaves, Hing and Turmeric.
Add the peas, corn and chopped carrots and cook on a medium flame until tender and soft.(About 10-15 minutes)
Season with Dhania and serve.

Carrot Bhaji

Ingredients

MainSpices/TadkaGeneric
1 lb Carrots1 tsp Mustard SeedsOil
3-4 Green ChilliesSalt
3-4 Curry Leaves
1 pinch Turmeric
1 pinch Hing
1 tbsp Grated Coconut

Method
Peel and finely chop the carrots.
In a skillet, add mustard seeds and wait to splutter.
Add the split green chillies, curry leaves, Hing and Turmeric.
Add the chopped carrots and cook on a medium flame until tender and soft.(About 10-15 minutes)
This can either be served as is or season with some grated coconut.
If adding coconut, add it 2-3 minutes before turning the stove off so that the coconut is not very raw and also helps keep the vegetable fresh longer.

Cabbage Paruppu Usili

Ingredients

MainSpices/TadkaGeneric
1 head Cabbage2 tsp Mustard SeedsOil
1 cup Chana Dal1 pinch HingSalt
1 cup Tur Dal1 pinch Turmeric
7-8 Dry Red Chillies
5-6 Curry Leaves

Method
Soak the dry Red Chillies, Chana Dal and Tur Dal in warm water for about 4 hours.
Grind this soaked dal and chillies into a fine paste adding a little water and appropriate amount of salt.
In a large flat non-stick skillet, add about 2 tbsp of oil and pour this dal paste and set on a medium flame for about 4-5 minutes.
This will then cook underneath like an Adai.
Gently lift this pancake to see if the surface below is golden brown.
Once it is, flip it to cook the upper side. If it is too big to flip, cut it into quarters and flip one by one.
Once both side are really well cooked, poke a knife into the center to see if it comes out dry.
Transfer it to a plate and let it cool completely.
Finely chop the cabbage.
In a skillet, add 2-3 tsp oil and let the mustard splutter.
Add the hing, kadhi patta, turmeric and cabbage.
Add enough salt for the beans.
Saute until well cooked.
Once the dal pancake has cooled, either crumble it with your fingers or coarse grind in the food processor.
Add this crumbled dal mixture into the beans and saute until crisp and brown.

Notes:
This dish can also be served without the cabbage. Just saute the crumbled dal with the seasoning. Cook until crisp and brown and serve.

Cabbage Tamatar

Ingredients

MainSpices/TadkaGeneric
1 head Cabbage1 tsp JeeraOil
2 large Tomatoes3-4 Curry LeavesSalt
1 pinch Hing
1 pinch Turmeric
1 tbsp Sambar Powder
Fresh Dhania

Method
Finely chop the cabbage and tomatoes.
In a Kadhai, add 2-3 tsp oil and when hot, add the Jeera and let it splutter until dark.
Add Hing, Turmeric and the Kadhi Patta.
Add the cabbage and cook it on a medium flame occassionally stirring until half cooked.
Add the tomatoes.
Add Salt and Sambar Podi.
Cook for another 5-7 minutes.
Season with Dhania and serve.

Cabbage Matar

Ingredients

MainSpices/TadkaGeneric
1 head Cabbage1 tsp Mustard SeedsOil
1 cup Peas3-4 Green ChilliesSalt
3-4 Curry Leaves
1 pinch Turmeric
1 pinch Hing
Fresh Dhania

Method
Finely chop the cabbage..
In a skillet, add mustard seeds with 2-3 tsp oil and wait to splutter.
Add the split green chillies, curry leaves, Hing and Turmeric.
Add the chopped cabbage and matar and cook on a medium flame until tender and soft.(About 10-15 minutes)
Season with Dhania and serve.

Cabbage Bhaji



Ingredients

MainSpices/TadkaGeneric
1 head Cabbage1 tsp Mustard SeedsOil

3-4 Green ChilliesSalt

3-4 Curry Leaves

1 tsp Turmeric

1 pinch Hing

1 tbsp Grated Coconut

Method
Finely chop the cabbage..
In a skillet, add mustard seeds and wait to splutter.
Add the splt green chillies, curry leaves, Hing and Turmeric.
Add the chopped cabbage and cook on a medium flame until tender and soft.(About 10-15 minutes)
This can either be served as is or season with some grated coconut.
If adding coconut, add it 2-3 minutes before turning the stove off so that the coconut is not very raw and also helps keep the vegetable fresh longer.

Broccoli Cheese Baked

Ingredients

MainSpices/TadkaGeneric
1 head Broccoli1 tsp Black PepperOlive Oil
1 small Onion1 tsp OreganoSalt
1/4 cup Cheddar Cheese
1 tsp Lemon Thyme
3 tbsp Fresh Salsa

Method
Cut the broccoli into 1 inch florets.
Chop the onion into large 1 inch pieces.
Line a baking sheet with aluminium foil and spread the broccoli and onions.
Sprinkle the olive oil, oregano, black pepper and salt.
Toss well and cover with a foil.
Bake this for 20 mins in a 400 degree oven in the middle rack.
Take the tray out and open the top foil.
Sprinkle cheese evenly on top and bake it open for another 5-7 minutes at 375 degrees.
Season with some fresh lemon Thyme and serve.

Notes:
This can also be served with a side of fresh salsa.
For the salsa, finely chop onions tomatoes, jalapenos, cucumber.
Add salt and lemon juice.

Broccoli Stir Fry

Ingredients

MainSpices/TadkaGeneric
1 head Broccoli1 tsp Black PepperOlive Oil
2 stems Scallions1 tsp Soy SauceSalt

Method
Cut the broccoli into 1 inch florets.
Finely chop the scallions. Use both the white and green parts.
Heat 1 tbsp Olive Oil in a skillet and add the scallions.
After a minute add the broccoli.
Sprinkle the freshly ground black pepper and some salt on it and cook on a medium flame until crispy.
Toss well for even cooking.
This can be served as is or with a dash of soy sauce.

Beets Bhaji


Ingredients

MainSpices/TadkaGeneric
1 lb Beet Root1 tsp Mustard SeedsOil
3-4 Green ChilliesSalt
3-4 Curry Leaves
1 pinch Turmeric
1 pinch Hing
1 tbsp Grated Coconut

Method
Chop the beets. (Sometimes I use canned ones too)
Microwave on medium for about 6-8 minutes until tender.
In a skillet, add mustard seeds and wait to splutter.
Add the curry leaves, Hing and Turmeric.
Add the beets and cook on a medium flame until well cooked.(About 10-15 minutes)
This can either be served as is or season with some grated coconut.
If adding coconut, add it 2-3 minutes before turning the stove off so that the coconut is not very raw and also helps keep the vegetable fresh longer.

Beans Paruppu Usili



Ingredients

MainSpices/TadkaGeneric
1 lb Beans2 tsp Mustard SeedsOil
1 cup Chana Dal1 pinch HingSalt
1 cup Tur Dal1 pinch Turmeric
7-8 Dry Red Chillies
5-6 Curry Leaves




Method
Soak the dry Red Chillies, Chana Dal and Tur Dal in warm water for about 4 hours.
Grind this soaked dal and chillies into a fine paste adding a little water and appropriate amount of salt.
In a large flat non-stick skillet, add about 2 tbsp of oil and pour this dal paste and set on a medium flame for about 4-5 minutes.
This will then cook underneath like an Adai.
Gently lift this pancake to see if the surface below is golden brown.
Once it is, flip it to cook the upper side. If it is too big to flip, cut it into quarters and flip one by one.
Once both side are really well cooked, poke a knife into the center to see if it comes out dry.
Transfer it to a plate and let it cool completely.
Finely chop the beans.
In a skillet, add 2-3 tsp oil and let the mustard splutter.
Add the hing, kadhi patta, turmeric and beans.
Add enough salt for the beans.
Saute until well cooked.
Once the dal pancake has cooled, either crumble it with your fingers or coarse grind in the food processor.
Add this crumbled dal mixture into the beans and saute until crisp and brown.

Notes:
This dish can also be served without the beans. Just saute the crumbled dal with the seasoning.
Cook until crisp and brown and serve.

Beans Paatal

Ingredients

MainSpices/TadkaGeneric
1 lb Long Beans1 tsp JeeraOil
1 large Tomato3-4 Curry LeavesSalt
1 pinch Hing
1 pinch Turmeric
1 tbsp Sambar Powder
Fresh Dhania

Method
Cut the beans into 1-inch long pieces.
In a Kadhai, add 2-3 tsp oil and when hot, add the Jeera and let it splutter until dark.
Add Hing, Turmeric and the Kadhi Patta.
Add the beans and cook it on a medium flame occassionally stirring until half cooked.
Chop the tomatoes into 1 inch pieces and add them to the beans.
Add Salt and Sambar Podi.
Mix and cook for a minute and then add 2 cups of water.
Cover and cook on medium heat for another 10 minutes.
Season with Dhania and serve.

Beans Bhaji



Ingredients

MainSpices/TadkaGeneric
1 lb French Beans1 tsp Mustard SeedsOil
3-4 Green ChilliesSalt
3-4 Curry Leaves
1 pinch Turmeric
1 pinch Hing
1 tbsp Grated Coconut

Method
Finely chop the beans.
In a skillet, add mustard seeds and wait to splutter.
Add the curry leaves, Hing and Turmeric.
Add the chopped beans and cook on a medium flame until tender and soft.(About 10-15 minutes)
This can either be served as is or season with some grated coconut.
If adding coconut, add it 2-3 minutes before turning the stove off so that the coconut is not very raw and also helps keep the vegetable fresh longer.

Stuffed Baingan



Ingredients

MainSpices/TadkaGeneric
1 lb Baby Eggplant2 tbsp PeanutsOil
2 tbsp Chana DalSalt
2 tbsp Dhania Seeds
7-8 Whole Red Chillies
1 tbsp Tamarind Paste
1 pinch Turmeric
1 pinch Hing
1 tsp Mustard Seeds
3-4 Curry Leaves
Fresh Dhania

Method
For the Stuffing:
Roast the peanuts, chana dal, red chillies, dhania seeds until light brown and raw smell disappears.
Grind this mixture into a fine powder.Add the salt, turmeric and Hing to this powder.
Wash and pat dry the eggplant and slit from the top in a "+" sign.
Fill each eggplants's center and slit sides with the masala powder and set aside for 10 minutes.
In a thick bottom pan, add 3-4 tbsp of oil and let the mustard seeds splutter and then add curry leaves.
Add the tamarind paste and let it sizzle for half a minute.
Place the stuffed eggplants one by one in the pan upright and sprinkle some oil on the top.
Cover and cook on medium flame for about 10 minutes until tender. Then toss them in the pan without breaking, preferably with chimti or tongs.
Cook the sides of the eggplant by tossing them until skin is well cooked and starts to wrinkle and skrink.
Transfer to a serving dish and top with the masala oil left in the pan.
Season with Dhania leaves and serve.

Notes:
The stuffing masala can also be substitued with Kari Podi if you have it ready on hand. For the recipe look in Masalas

Plain Baingan Bhaji

Ingredients

MainSpices/TadkaGeneric
1 lb Eggplant1 tsp Mustard SeedsOil
1 pinch HingSalt
3-4 Curry Leaves
1 tsp Tamarind Pulp
1.5 tsp Chilli Powder
1 tsp Dhania Jeera
1 tsp Turmeric

Method
Cut Eggplant into long thin slices and soak in cold water for 5 minutes. Rub the slices in the water before draining to remove seeds.
Heat a skillet with 2-3 tsp oil and splutter the mustard seeds.
Add hing, curry leaves, tamarind pulp and saute for half a minute.
Add the eggplant and cook on a medium flame until tender and soft. (about 10 minutes)
Add the turmeric, chilli powder, dhania jeera powder and salt to taste.
Mix well and cook until the eggplant is well cooked and brown.
Season with Dhania and serve.

Notes:
Rubbing the eggplant before draining removes seeds and keeps from making the recipe bitter.

Baingan Tamatar



Ingredients

MainSpices/TadkaGeneric
1 lb Eggplant1 tsp Mustard SeedsOil
1 large Tomato1 pinch HingSalt
3-4 Curry Leaves
1 tsp Tamarind Paste
1 tsp Turmeric
1 tbsp Sambar Powder
Fresh Dhania

Method
Cut Eggplant into long thin slices and soak in cold water for 5 minutes. Rub the slices in the water before draining to remove seeds.
In a skillet, heat 2-3 tsp oil and splutter the mustard seeds.
Add hing, curry leaves, tamarind pulp and saute for half a minute.
Add the tomatoes and cook until they start to pulp.
Add the eggplant and cook on a medium flame until tender and soft. (about 10 minutes)
Add the turmeric, sambar powder and salt to taste.
Mix well and cook until the eggplant is well cooked and brown.
Season with Dhania and serve.

Notes:
Rubbing the eggplant before draining removes seeds and keeps from making the recipe bitter.


Baingan Matar

Ingredients

MainSpices/TadkaGeneric
1 lb Eggplant1 tsp Mustard SeedsOil
1 cup Peas1 pinch HingSalt
3-4 Curry Leaves
1 tsp Tamarind Paste
2 tsp Chilli Powder
1 tsp Dhania Jeera
1 tsp Turmeric

Method
Cut Eggplant into long thin slices and soak in cold water for 5 minutes. Rub the slices in the water before draining to remove seeds.
In a skillet heat 2-3 tsp oil and splutter the mustard seeds.
Then add hing, curry leaves, tamarind pulp and saute for half a minute.
Add the eggplant and peas and cook on a medium flame until tender and soft. (about 10 minutes)
Add the turmeric, chilli powder, dhania jeera powder and salt to taste.
Mix well and cook until the eggplant is well cooked and brown and the masalas lose the raw smell.
Season with Dhania and serve.

Notes:
Rubbing the eggplant before draining removes seeds and keeps from making the recipe bitter.

Baingan Bharta

Ingredients

MainSpices/TadkaGeneric
1 large Eggplant1 tsp Mustard SeedsOil
1 small Onion1 tbsp Grated GingerSalt
1 large Tomato1 pinch Garam MasalaSugar
1 tsp Chilli Powder
1 tsp Dhania Jeera
1 pinch Aamchur
1 tsp Kitchen King
1 tbsp Fresh Cream
Fresh Dhania
Lemon Juice

Method
Wash and dry the eggplant. Poke holes all over the eggplant with a fork. Rub a little oil all over its skin and cook on direct flame until skin starts to burn and shrink.
Set it aside until it cools completely.
Heat Oil ina skillet and add the mustard seeds and after they splutter add the finely chopped ginger and garam masala.
Add the finely chopped onions and saute.
Sprinkle a little sugar on the onions and leave on low flame for 5 minutes to caramelize.
Once brown, add the finely chopepd tomato and saute until the onions and tomatoes mesh into a pulp.
Add turmeric, chilli powder, dhania jeera, aamchur, kitchen king and salt.
Cook on low flame for 5 mins until raw smell of the masalas is gone.
Peel the burnt eggplant and mash the flesh in a food processor
Add this pulp to the masala and continue to cook for 10 minutes.
Blend in the fresh cream and switch off the stove immediately.
Garnish with lemon juice and dhania and serve.

Notes:
Try poking very thin deep holes to ensure even cooking of the eggplant.
Hold eggplant with tongs over the flame to avoid injury.

Split Moong Dal



Ingredients

MainSpices/TadkaGeneric
1 cup Split Moong1 pc Green ChilliGhee
1 small Tomato1 tsp Mustard SeedsSalt
1 tsp Jeera
1 pinch Hing
1 pinch Turmeric
3-4 Curry Leaves
Fresh Dhania

Method
Wash and soak the split Moong Dal for about 10 minutes.
Pressure cook for about 2 whistles until very soft and mushy.
In a Kadhai, Add 2 tsp ghee and mustard seeds.
After it splutters, add the jeera, ginger, green chilli and hing.
Once its is well roasted and dark, add the turmeric, curry leaves and tomatoes.
Cook for a couple of minutes until the tomato gets pulpy.
Add the mashed Dal and some water and bring to a boil.
Season with Dhania and serve.


Baingan Aloo



Ingredients

MainSpices/TadkaGeneric
1/2 Lb Eggplant1 tsp Mustard SeedsOil
2 large Potatoes1 pinch HingSalt
3-4 Curry Leaves
1 tbsp Dhania Powder
1 tsp Turmeric
1 tsp Chilli Powder
Fresh Dhania

Method
Cut Eggplant into long thin slices and soak in cold water for 5 minutes. Rub the slices in the water before draining to remove seeds.
Heat the oil in a skillet and add mustard seed and wait to splutter. Then add hing, curry leaves, tamarind pulp and saute for half a minute.
Add the Potatoes and cook on a medium flame until they are half cooked and tender.(about 10 minutes)
Add the eggplant and continue to cook on a medium flame until tender and soft. (about 10 minutes)
Add the turmeric, dhania powder, chilli powder and salt to taste.
Mix well and cook until the masala is well absorbed in the vegetables and it is well cooked and brown.
Season with Dhania and serve.

Notes:
Rubbing the eggplant before draining removes seeds and keeps from making the recipe bitter.

Bhagare Baingan

Ingredients

MainSpices/TadkaTadkaGeneric
1 lb Baby Eggplant2 tbsp Peanuts1 tsp Mustard SeedsGhee
1 large Onion2 tbsp Chana Dal3-4 Curry LeavesOil
1 large Tomato2 tsp Dhania SeedsFresh DhaniaSalt
1 cup Cashew Nuts7-8 Whole Red ChilliesSugar
1 tbsp Tamarind Paste
1 tsp Turmeric
1 pinch Hing
1 tbsp Grated Ginger
1 tsp Kitchen King
1 tsp Dhania Jeera
1 tbsp Fresh Cream
2-3 Whole Anise

Method
For the Stuffing:
Roast the peanuts, chana dal, red chillies, dhania seeds until light brown and raw smell disappears.
Grind this mixture into a fine powder.Add the salt, turmeric and Hing to this powder.
For the Gravy:
Roast the chashew nuts in the oven at 350 degrees for 10 minutes until golden brown.
Heat oil in a pan and add medium chopped onions, ginger and the anise.
Sprinkle some sugar and let it caramelize on a low flame for 5-7 mintes until brown and aromatic.
Add the medium chopped tomatoes and continue to cook until its forms a pulp in the pan.
Blend this mixture in a food processor along with the cashews to make a fine nutty gravy.
Transfer this gravy back to the pan and add 1 tsp ghee, turmeric, salt and kitchen king masala.
Cover the pan and simmer for 10 minutes until the ghee separates.
For the Eggplant:
Wash and pat dry the eggplant and slit from the top in a "+" sign.
Fill each eggplants's center and slit sides with the masala powder and set aside for 10 minutes.
In a thick bottom pan, add 3-4 tbsp of oil and let the mustard seeds splutter and then add curry leaves.
Add the tamarind paste and let it sizzle for half a minute.
Place the stuffed eggplants one by one in the pan upright and sprinkle some oil on the top.
Cover and cook on medium flame for about 10 minutes until tender. Then toss them in the pan without breaking.
Cook the sides of the eggplant by tossing them until skin is well cooked and starts to wrinkle and skrink.
Putting it all together:
Transfer the sizzling eggplants to a serving dish and top with the masala oil left in the pan.
Add the gravy on top of the eggplants and coat all the sides well.
Season with Dhania leaves and fresh cream and serve.