from Asha Kumar - Detroit, Michigan,
This dish is a savory curry made using eggplants, onions & tomatoes.
It can be eaten as a side dish with a tasty and light rice palav
or with hot breads.
Wash eggplants and wrap securely in aluminum foil and bake for 1 hour
40 min at 350F.
- 2 medium-sized eggplants
- 3 tsp vegetable oil
- 1 medium-sized onion, diced
- 2 small tomatoes - diced
- 2- 3 green chillies - minced
- 3/4 tsp turmeric ( available in Indian stores)
- 1/4 tsp black pepper
- 1 tblsp lemon juice
- 1/2 tsp garam masala
- 2 tsp salt
- small piece of ginger - washed & diced
- 10 - 12 cleaned and cut cilantro leaves
Turn off oven and leave eggplant inside for 10 -15 minutes.
In a blender, put the tomatoes, salt, green chillies, garam masala
, black pepper and ginger.
Blend them well until they are pureed.
Keep a heavy non-stick skillet on heat and put 3 tblsp vegetable
oil in it.
When it starts smoking, put turmeric and add onions.
Fry them for 4 - 5 minutes until the onions turn slightly brownish.
Remove the eggplants from the oven and peel them.
Mash them in a container and add them to the skillet and mix thoroughly.
Add the blended mixture to it now and cook over low heat for 5 -
7 minutes, stirring often.
Just before removing it from heat, add lemon juice and garnish
with cilantro leaves.