• Long Eggplant - 1
• Paneer cubes - Thinly sliced 12-15 pieces
• Aspargus - 5 sliced into pieces
• Beans - sliced 1/2 cup
• Green Peppers - 1/2 cup Finely chopped
• Tomatoes - 1 cup Finely chopped
• Onions - 1/2 cup Finely chopped
• Kasuri methi - 1 tsp
• Fennel seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Black pepper - 1 tsp coarsely ground
• Kashmiri chilli powder - 1 tsp
• Corriander powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Asafoetida powder - 1/2 tsp
• Cardamom - 2
• Cloves- 2
• Butter - 1 tbsp
• Thick curd - 1/4 cup
• Salt - as required

How to make it:

For Gravy: Heat oil and butter in a kadai, add fennel seeds, cumin seeds, Crushed cardamom, Cloves and onion and fry until onion becomes golden brown. Add the green peppers and fry until green peppers are half done. Now add the tomatoes and little water and cook until tomatoes become soft. Add Kasuri methi, Chilli powder, Corriander powder, Asafoetida powder, Black pepper, Turmeric powder and salt and cook until it forms a thick gravy. Add thick curd, mix it thoroughly and cook for 2 more minutes.

Cut each aspargus into pieces of 1-2 inches long. Steam cook aspargus and beans. Slice eggplant into 1/2 inch thick. Deep fry the thinly sliced paneer pieces. Preheat oven to 350 degrees Fahrenheit. Grease an 8*8 inches baking tray with oil or butter. Arrange the cut eggplant in the tray and bake for 5 minutes. Now turn the eggplant upside down and arrange paneer pieces over it. Add aspargus and beans over those panner pieces and on top of it add the cooked gravy in such a way that all paneer pieces and veggies are fully covered. Now cover the tray with a foil and bake in oven for 15-20 minutes. Serve with rotis or parathas.