Dahi Baingan or Begun Bahar

What we need:

Brinjal (preferably long shaped) 
Onion (both finely chopped and paste) 
Tomato paste 
Green chilli 
Ginger garlic paste 
Coriander powder 
Cumin powder 
Red chilli powder 
Yogurt 
Cashew or almond paste
Turmeric powder 
Salt 
Sugar
Oil

How we make it:

At first, cut the brinjals lengthwise (keep the stalk intact). Now make a paste of coriander powder, red chill powder, salt and turmeric powder along with musterd oil and marinade the brinjals with the paste for around ten minutes. Pour oil in a pan(it is preferred that you use a little more oil than required) and fry the sliced onions golden brown. Now take out one - fourth of the fried onion from the pan and keep it aside. Now add tomato paste in the pan and cook properly. When the raw smell of tomato goes away, add ginger - garlic paste and mix it. The the aroma starts to come out, add coriander powder, cumin powder, red chili powder, salt and turmeric powder in the pan and cook them until oil starts to separate from the spices. Now add marinated brinjals and mix it with the spices and cover the pan with lid, low down the flame and cook it for some time. After few minutes, remove the lid and change the side of the brinjals and again mix that side with the spices thoroughly. Repeat the step until the brinjals are almost cooked. Now pour a little water and cover the pan for few minutes. Now  when the brinjals are perfectly cooked, add cashew/ almond paste (whichever you like) and mix it will with the gravy and cook until the paste starts leaving oil in the corner of the pan. Now low down the heat and add whisked yogurt and mix it thoroughly with the gravy. After that, add a little sugar cook for sometime more. Now your dish is ready to serve.

Kadhi Pakora

What we need:

Chickpea flour 
Yogurt 
Chopped onion
Chopped green chillis 
Ginger paste 
Coriander powder 
Red chilli powder 
Turmeric powder 
Fenugreek seeds 
Mustard seeds 
Curry leaves 
Asafoetida 
Salt
Soyabean oil
Ghee

How we make it:

To make pakora:

Take Chickpea flour in a bowl, add chopped onion and green chillis, ghee, salt and turmeric powder. Mix all the ingredients properly then pour water and make a smooth batter. Now keep it in rest for around ten minutes. After that, heat oil in a kadai and make the pakoras. Fry them till they turn to golden brown. Separate them from the oil and keep them aside. 

To make kadhi:

Whisk chickpea flour and water in blender. Then add yogurt into it and blend them altogether. Next add salt and pour water into the blender. Now in the remaining oil, put fenugreek and mustard seeds in the kadai. When the seeds started to fry, add curry leaves. Now make a smooth paste with ginger paste, salt  turmeric powder, coriander powder, red chilli powder and pour it into the kadai and cook properly. Add pinch of asafoetida and cook well. When oil starts to separate from the spices, low down the flame and pour the mixture from the blender. Keep stirring until the gravy comes to boil. Now add the pakoras into the gravy,cook for five minutes more. Serve with rice.