Tangy Baigan Masala..Navratri Special

Baigan/Brinjal/Aubergine ..whichever name you may call..my love for it is unending..Love to experiment with this veggie in any style whether its Italian,Mexican or Indian...And as navratri juz started wanted to make with this piece something spicy n tangy but widout onion n garlic...So here's my version.

Ingredients:

7-8 baby brinjals (serves 4) washed and slitted.
For making paste
2-3 tomatoes
5-6 pieces of cashew nuts
ginger-half cup(take small cup)
3-4 red chillies

For making Gravy:
2tbsp oil
1 tsp shah jeera/sabut jeera
3-4 green chillies.
2 bayleaf
1 tbsp turmeric powder
1 tbsp jeera powder
1tbsp coriander powder
1 tbsp garam masala powder
1 tbsp amchur powder

For garnishing:
Fresh Coriander leaves

Method:
-Wash the baby brinjals(don't separate the heads) and make a slit,marinate in 1tsp turmeric n 1 tsp salt and den airfry it or shallow fry it.
-Take out the brinjals.
-Now in the same oil add 1 tsp jeera ,green chillies nd bay leaf and saute for sometime on medium flame.
-Now lower d flame and add the paste and cook it for some time.After 2-3 mins of sauteing add the dry masalas except the amchur masala.
-Mix it properly n add little water and cook it till oil comes out of the masala.
-Now add the baby brinjals and cook for 3-4 mins,add little water if needed.
-Check when d baby brinjals have soften to some extent ,now add the amchur powder mix it and cover the lid.Switch off the gas.After 2-3 mins take it out on a plate and garnish with fresh coriander leaves.
-Goes well with plain rice/Chappatis/Paranthas.