After learning the name of the dish I make quite often as Baingan Mussalam, I was quite intrigued as to what other veggies can be used to make this Mussalam. Found from the net that Potato, Baby Potato and Cauliflower can also be used to make Mussalam. But each vegetable have a different type of cooking the same Mussalam.

Ingredients:
Cauliflower - 1 small
Onions - 2 nos
Tomato Puree - 1 1/2 cups
Chilly Powder - 1 tsp
Ginger garlic paste - 1 tsp
Coriander seeds - 1 tsp
Coriander powder - 1/2 tsp
Cumin seeds - 1 tsp
Cinnamon stick - 1 no or Cinnamon Powder - 1/2 tsp
Cloves - 4 nos
Green Chillies - 2 nos
Garam Masala Powder - 1 tsp
Turmeric Powder - 1 tsp
Cashew nuts - 8 nos
Ghee - 1/4 cup
Milk - 1/4 cup (optional)
Salt to taste
Oil - 1/4 litre
Coriander leaves - finely chopped 1/2 cup

Method:
In a pan dry roast coriander seeds, cumin seeds, cinnamon stick, clove and grind it to a fine paste adding little water along with cashew nuts and garam masala.

Cut the Cauliflower into small florets. Boil the florets in water along with little salt andturmeric powder. When half done, drain and when the water is drained, fry the florets in a small deep fry pan till they become brown in colour.

In a shallow pan add ghee and when hot add ginger garlic paste and saute a little. Add the ground paste and onion simultaneously and fry till the oil is separated. Addturmeric powder, chilly powder and add 1/2 cup of water. Mix everything thoroughly. Add the tomato puree and another 1/2 cup of water. Add salt and reduce the flame to let the gravy become thick and oil floats on top. Add little oil (or milk) and the friedcauliflower pieces. Bring it to boil and keep it in low flame for another 3 mins.

Garnish it with coriander leaves, fried cashew nuts.

Serve this hot with Roti/Chappati