|
Ingredients
|
Quantity
|
|
Eggplant
|
½ pounds
|
|
Ghee
|
2tbsp
|
|
Onions – finely chopped
|
1 small
|
|
Garlic cloves – sliced
|
1
|
|
Turmeric
|
½ tsp
|
|
Bay leaf
|
1
|
|
Cinnamon stick(1 inch)
|
1 stick
|
|
Salt
|
½ tsp
|
|
Cayenne pepper
|
¾ tsp
|
|
Fresh ginger (1/2 inch)
|
1 slice
|
|
Tomatoes
|
2 medium
|
|
Garam masala
|
1 tbsp
|
Wash and slice aubergines. Heat ghee and sauté the onion and
garlic when hot for 2 to 3 minutes. Add turmeric, bay leaf and cinnamon stick
and sauté for a further 2 minutes, stirring frequently.
Stir in sliced eggplant. Add salt, cayenne and ginger. Blend
together well.
Cook for 10 minutes. Add tomatoes, cover pot and cook for another
10 minutes.
Sprinkle with garam masala and serve.
