Ingredients: ( To serve-- 4-6)
2. Heat oil, add cumin seeds. Put onions and fry. Add ginger and garlic. Fry for 3 minutes.
3. Add the tomatoes, chillies, red chilli
powder, garam masala and salt. Stir and fry for 2 minutes. Turn heat to medium low and
cook for 8 minutes or until tomatoes are soft. Put the eggplant pulp. Stir and cook for 5
minutes. Add coriander leaves.
Note: If using flame, be careful. To prepare using an oven, preheat oven to 240 C or 475 F. Cut in half lengthwise and place them , cut side down on a lightly oiled baking sheet. Bake for 10-15 minutes or until the eggplants have collapsed slightly. Remove and after a while spoon out the flesh. Discard the skin. Chop roughly. Follow mehods 2 and 3.