2 eggplants (800g total)
1 tsp cumin seeds
2 onions, chopped
2 cloves garlic, chopped
2cm ginger, chopped
4 long green chillies, chopped
1 tsp chilli powder
1/4 tsp turmeric
2 tomatoes, chopped
2 tbls coriander leaves, chopped
Char whole eggplants over flame or under grill until black.
Cool, peel and mash – set aside.
Heat 3 tbls ghee and sizzle cumin seeds.
Add onion and garlic – stir until soft.
Add ginger and chilli – stir.
Add chilli powder, turmeric and eggplant – stir until oil separates.
Add tomatoes and salt to taste – cook 5 minutes.
Garnish with coriander.
Inspired by Sammaan Restaurant, Dehra Doon – Uttarakhand.