• 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.

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15 Responses
  1. Laavanya Says:

    What a unique combination of veggies for this beautiful curry. Must be great for rotis.

  2. Laavanya Says:

    What a unique combination of veggies for this beautiful curry. Must be great for rotis.

  3. FH Says:

    Thick gravy! I always love thick gravies, yummy with Paratas. Unique combo too!:))

  4. Kalai Says:

    Awesome veggies and that gravy is making me hungry!! Great dish, Anu! :)

  5. Dhivya Says:

    Baked eggplant sounds great..Thanks for the unique recipe

  6. Uma Says:

    looks lovely! really very innovative!

  7. DEEPA Says:

    very different combhinations and awesome it would have tasted .Never thought of it ...

  8. Namratha Says:

    Wow that's a lot of veggies in one dish...very nice!:)

  9. Quite an interesting way to cook eggplant. Looks good.

  10. Meera Says:

    Very interesting combination. I always look out for recipes where I can include veggies available in the supermarket. thanks for teaching me one more way to use asparagus.

  11. EC Says:

    Its a very new and lovely combi of veggies...

  12. Finla Says:

    The gravy looks so creamy in the dish and it looks delicious

  13. AnuSriram Says:

    Yes laavanya, it makes a great side dish for rotis and parathas.
    Asha, I too like thick gravies. They make a perfect combo for any type of main dish.
    Kalai, Tried this with those veggies i had and the result was a great tasting recipe.
    Dhivya, try this you'll love it..

  14. AnuSriram Says:

    Thanks Uma, Deepa, Namratha and Aparna for your wonderful comments...
    Meera, try this recipe dear...
    Thanks Easycrafts and Happy Cook for leaving your valuable comments...

  15. Sagari Says:

    beautifull pizzas and deleciousss curry anu love it