2 large eggplants
2 medium onions
250 g yogurt
2 tsp chilli powder
1 tsp turmeric powder
1 tsp coriander powder
Salt to taste
1/2 cup oil
2 tsp ginger garlic paste
1 tsp garam masala
Green chilli, chopped
Green coriander, chopped
. Put an eggplant on flame of fire to roast.
. After the eggplant turns black and brown remove the skin.
. Mash the eggplant.
. Heat oil in a pan. Add finely chopped onions and fry till transparent. Add ginger-garlic paste. Add chopped tomatoes. Stir till oil separates.
. Add red chillies, coriander powder, turmeric and salt. Stir and gradually add stirred yoghurt.
. Add mashed egg plant and stir.
. Allow mix to simmer for 5 minutes.
. Garnish with green chillies, green coriander and garam masala powder.
. Serve with chappati.