Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Eggplants; peeled and diced |
| 2 \N | Tomatoes peeled; seeded and finely diced |
| 3 tablespoons | Ghee or oil |
| 2 \N | Onions; chopped finely |
| \N \N | 1 1/2\" fresh ginger |
| 1 teaspoon | Turmeric |
| \N \N | 1/8\" chili pepper |
| ½ teaspoon | Cumin; ( ground) |
| ½ teaspoon | Ground coriander seeds |
| 1 tablespoon | Garam masala |
| \N \N | Salt and pepper; to taste |
1. Place eggplant in a colander in layers sprinkling salt between each layer.
2. Place ginger and chili in a small food processor and puree 3. Heat ghee or oil in a saucepan and add onions, cook until translucent.
4.Stir in ginger and continue cooking until onions start to brown.
5.Add the turmeric, 1 tsp garam masala, coriander and cumin and cook stirring 1 minute.
6. Add the tomatoes and stir 2 minutes.
7. Rinse the eggplant and squeeze out all water between the palm of your hands, and add to pan. Season with salt and pepper.
8. Turn down heat, cover and simmer 1 to 1½ hour, stirring often until all becomes a puree.
9. Add the rest of the garam masala and stir 3 minutes.
NOTES : If eggplant starts drying add a little water( very little) Recipe by: Miriam Podcameni Posvolsky Posted to TNT Recipes Digest by Leon & Miriam Posvolsky <miriamp@...> on Apr 29, 1998