Ingredients:
3 medium eggplants
6 large plum tomatoes
1/2 cup olive oil
1 onion, finely diced
1 garlic clove, minced
1 tbsp cloves
Pinch of cayenne pepper
2 cinnamon sticks
1 tbsp cumin seeds
3 tbsps currants
2 tbsps chopped
fresh mint leaves
Salt and pepper
Spiced yogurt
1/2 cup yogurt
1 tbsp toasted cumin seeds
1/2 tbsp ground coriander
2 tbsps chopped fresh
Cilantro leaves

Procedure:
Cut the eggplant into 1-1/2-inch slices. Blanch, peel, seed, and dice the tomatoes. Heat half the oil in a skillet and cook the onion gently until softened and golden.
Add the tomatoes, garlic, cloves, cayenne pepper, cinnamon, cumin seeds, currants, and mint, and cook over a low heat for 10 minutes.
Heat the remaining oil in another skillet until very hot, add the eggplant and cook until deep brown. Mix the eggplant into the onion and tomato mixture.
Allow to cool, then season to taste. To make the spiced yogurt, mix the yogurt, cumin seeds, coriander, and cilantro leaves together in a small bowl and serve with the eggplant.

Murgh Kasoori Methi
Delectable chicken with aromatic dried fenugreek leaves

Ingredients
700 gm chicken,
without skin, 8 pieces
100 ml clarified butter
(ghee) /refined oil
3 cloves
2 black cardamoms,
cracked
3 onions,
medium-sized, sliced
12 gm garlic, chopped
25 gm ginger, chopped
6 green chillies,
without the stems
3 cups water
3 gm dried
fenugreek leaves
100 ml yogurt
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste

Procedure:
Heat the clarified butter/oil in a heavy-bottomed vessel. Add the cloves and the black cardamoms. Fry until they crackle. Add the onions, stir for a minute; add the garlic, ginger and the green chillies and stir for 30 seconds, so that they are just about sealed by the oil.
Add one cup of hot water and bring to a boil. Let the water evaporate and add the dried fenugreek leaves. Add half a cup of hot water and let it evaporate again. Thereafter, saute until all the ingredients turn golden in colour.
Add the chicken, yogurt, red chilli powder, turmeric and salt and stir. Cook until the yogurt is absorbed; then add 1-1/2 cups water and cook until the chicken becomes tender and the clarified butter/ oil comes to the surface.