|
Ingredients : 2
large eggplants
3
tablespoons ghee
2
medium onions, chopped finely
2
large ripe tomatoes
1
1/2 teaspoons fresh ginger, grated finely
1/2 teaspoon turmeric, ground
1 teaspoon chili powder
2
teaspoons salt
1
teaspoon garam masala
Method :
Wash the eggplants and tomatoes before
dicing them. It is not necessary to peel them. Heat a wok with ghee and
gently saute the onion and ginger until they are soft and start to
brown. Add turmeric, salt, chili powder and garam masala. Mix
thoroughly. Add the eggplant and tomato. Stir well and cover the wok
with a lid. Reduce the heat to low and continue cooking until the
vegetables are soft. Occasionally stir to prevent the vegetables from
sticking to the wok. Cook until the liquid evaporates and puree is
thickened and dry enough to scoop up with the Indian breads. Ser hot or
cold with Indian breads.
|
