### TranslatedIngredients: 400 grams Brinjal (Baingan / Eggplant) - long purple ones,4 Tomatoes - blanched,5 cloves Garlic - finely chopped,1 inch Ginger - grated,2 Green Chillies - finely chopped,2 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,2 teaspoon Garam masala powder,1/2 teaspoon Cardamom Powder (Elaichi),1 teaspoon Fennel Powder,3 tablespoons Coconut cream,2 teaspoons Kasuri Methi (Dried Fenugreek Leaves) - crushed,2 sprig Coriander (Dhania) Leaves - for garnish,1 Onion - sliced for garnish,1 Bay leaf (tej patta),2 tablespoons Sunflower Oil,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Indian ### Course: Dinner ### Diet: Vegan ### TranslatedInstructions: To begin making Baingan Makhani Recipe (Vegan), wash and cut the eggplants into cubes and keep it immersed in water until you cook, to avoid oxidation.Blanch the tomatoes in enough water for 10 minutes and then remove the skin, make a smooth puree using a mixer grinder and keep aside.Heat oil in a pan, add the drained eggplants and saute until they cook to 3/4th and turn golden. Keep them aside.In the same pan, add the bay leaf, chopped garlic and saute till golden.Add the grated ginger, green chillies and tomato puree and saute for a minute.Add the coriander, red chilli, garam masala powder and saute till the oil separates on the sides.Add the cardamom, fennel powder and salt and simmer for a few more minutes.Add a cup of water if it gets too thick and simmer for 10 minutes.Now, add in the sauteed eggplants and simmer until they are cooked through.Switch off the flame, add the kasuri methi, coconut cream and mix well.Garnish with sliced onions, coriander leaves and serve hot.Serve Vegan Baingan Makhani Recipe along with flaky Tawa parathas and Kachumber salad for the weeknight dinner.