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.