• 500g eggplant
• 2 onions
• 1 tsp ginger
• ¾ tin tomatoes
• Salt, red and black pepper as per taste
• 1 tsp cumin powder
• 1 tbs oil
• A few coriander leaves

1. Roast eggplant whole on gas top or in the grill by cutting in half.
2. Remove skin of eggplant and mash the pulp.
3. Dice onion in small pieces.
4. Sauté cumin powder, ginger and onion in oil.
5. Add tomatoes and cook for 4-5 minutes.
6. Mix in crushed brinjals and spices.
7. Cook the dish for 15 – 20 minutes on slow fire with occasional stirring to get smooth consistency.
8. Garnish with coriander.

Serve with TANDURI CHAPPTI