|
Ingredients
|
Quantity
|
|
Eggplant – peeled and diced
|
2 large
|
|
Tomatoes – (seeded), finely diced
|
2
|
|
Ghee or oil
|
3 tbsp
|
|
Onions – finely chopped
|
2
|
|
Fresh ginger
(1 ½”)
|
1 piece
|
|
Turmeric
|
1 tsp
|
|
Chilli pepper
|
1/8 tsp
|
|
Ground cumin
|
½ tsp
|
|
Ground coriander seeds
|
½ tsp
|
|
Garam masala
|
1 tbsp
|
|
Salt and pepper
|
to taste
|
Place eggplant in a colander in layers, sprinkling salt between
each layer.
Place ginger and chili in a small food processor and puree.
Heat ghee or oil in a saucepan and add onions, cook until
translucent.
Stir in ginger and continue cooking until onions start to brown.
Add the turmeric, 1 tsp garam masala, coriander and cumin and cook
stirring 1 minute.
Add the tomatoes and stir 2 minutes.
Rinse the eggplant and squeeze out all water between the palm of
your hands, and add to pan. Season with salt and pepper.
Turn down heat, cover and simmer 1 to 1 ½ hour, stirring often
until all becomes a puree.
Add the rest of the garam masala and stir 3 minutes.
NOTE: If eggplant starts drying add a little water
(very little).
