Begun Ganga Jamuna

Cut begun (baigan/eggplant) lengthwise into two keeping the stalk intact. Rub the halved pieces with a pinch of salt, sugar and turmeric before frying.

Tomato Puree: Bring to boil 2 cups of water.

Add the whole tomato to boiling water and boil for 1 minute. Turn off heat and keep tightly covered for 7 minutes. Peel of tomato skin and mash the tomato pulp.

Masala Paste: Mix turmeric, red chilli powder, jeera powder, dhaniya powder, and ginger in 3-4 tbsp water

Heat 1/4 cup white oil in a kadhai. Deep fry halved eggplants. Arrange the fried eggplants with the cut-side up in the serving tray.

Leave about 2 tbsp oil in the kadhai. To it add the masala paste (as prepared above). Fry on medium heat for 3-4 minutes or till oil separates.

Add the tomato puree and fry for 2-3 minutes.

Then add sugar, salt, green chillies, and grated paneer. Mix for 1 minute and add 1/4 cup water. Cook till gravy becomes thick and oil separates.

Pour the gravy on the fried eggplants and garnish with cilantro.