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Ingredients
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Quantity
|
|
Eggplant
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1 1/8 pounds
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|
Corn oil
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3 tbsp
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|
Whole cumin seeds
|
1 tsp
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|
Ground fresh garlic
|
1 tsp
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Chopped fresh tomatoes
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¼ pounds
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|
Salt
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½ tsp
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Red chilli powder
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½ tsp to taste
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Turmeric
|
1 tsp
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Ground cumin
|
1 tsp
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|
Onions finely sliced
|
¾ cups
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Spring onions – chopped
|
¾ cups
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|
Fresh green chillies – chopped
|
1 tsp
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Fresh coriander
|
6 tbsp
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Garam masala
|
1 tsp
|
If the eggplants are fist-sized or smaller, bake them whole under
a preheated grill for 4 minutes each side, or until brown on all sides. If the
eggplant is large, then cut in half and grill both sides. Lower gently into
cold water to cool, then carefully peel off the skin and discard. Chop up, or
use a fork to mash the eggplant into a coarse pulp.
Put the oil into a kadai or large frying pan, add the whole cumin
and garlic, and when the mixture sizzles, add the eggplant pulp, tomatoes,
salt, red chilli powder, and turmeric. Stir well, then simmer, covered, on low
heat for 10 minutes. If the mixture begins to stick to the bottom, add 2
tablespoons of water and stir.
Add the coriander and cumin, and simmer, covered, for 2 minutes.
Finally add the onions, fresh chillies, fresh coriander, and garam masala.
Remove from the heat and keep, covered, for 5 minutes before serving.
