### TranslatedIngredients: 1 eggplant - cut into long pieces, 1 cup tomato puree, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala powder, 1 bay leaf, 1 teaspoon red chilli powder, 1 teaspoon coriander powder, 1 tablespoon Cream, 1 tablespoon raisins, 2 cast coriander - finely chopped, salt - to taste, oil, 1 onion - chopped, 3 pieces garlic, 1 inch ginger ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Hyderabadi ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make brinjal mussallam, first prepare sari material. Make tomato puree and keep it. Make ginger, onion and garlic paste. Heat a tablespoon of oil in a pan. Add eggplant and salt and cook it. Once the eggplant is cooked, turn off the gas and keep it aside. In the same wok, cook the ginger onion garlic paste well on low heat until the raw dirt is gone. Add all the spices and tomato puree to it and cook till it boils well. Add raisins, baked eggplants, cream to the puree and cook well for 5 minutes until the spices mix well in the eggplant. Take salt once and add salt and spices as per taste. Turn off the gas and mix the finely chopped green coriander in it. Serve Brinjal Mussallam with Raita and Casserole.