RECIPE :
1. Cut Brinjal(eggplant) into square pieces, choose the long Brinjal(eggplant) for this dish.
2. Cut an onion and 2 chilli.
3. Grind two cardamom seeds.
4. Heat Oil in a Pan.
5. Throw Paanch Phoron** in the oil and fry for a minute.
6. Now Throw the onions and sauté them until golden brown.
7. Add Turmeric and Cumin powder, add the cut chilies. Sauté for a minute. (You can also add chili powder or add more fresh chilies depending on how much/what kind of heat you need, I don’t add any )
8. Optional – You can add Ginger Garlic Paste here, some do not like the taste of this paste in this curry and hence its optional although I add it in my version.
9. Add the Egg Plant and keep frying , you can close the lid of the pan and let the egg plan cook to your Well Done definition. (I have seen folks have different levels of Well Done for egg plants and I firmly believe in cooking what you love to eat so be your own judge )
10. Once the eggplant is half cooked - Add a pinch of Garam masala and salt to taste and cover the lid.
11. Keep stirring occasionally.
12. Once you see the Egg Plant is cooked properly, add the curd/yoghurt and close the lid.
13. Cook for 10 more minutes and switch off the stove/burner.
14. Add the cardamom seeds from 3 , sprinkle the same at the top and close the lid again, this will keep the aroma in the vessel until it is served.
15. You can also add a drop of Kewra water here to add a little Royal Bengali touch to this dish.