1 biggish eggplant, grilled on stove top/oven (about 20 minutes)
2 medium tomatoes, chopped
2 medium onions, chopped fine
2 green chillies (adjust to taste)
1 tsp ginger
1 tsp garlic
1 tsp coriander powder
1 tsp garam masala
1 tsp turmeric powder
1 tsp cumin seeds
1 tbsp oil
1 lime wedge
Fresh coriander leaves for garnish
Smear oil on the eggplant, grill, cool, peel, mash and set aside. Heat oil in a pan and add the cumin seeds. Once they sizzle, add the chopped onions, green chillies, ginger and garlic with a pinch of salt. When the onions are slightly brown and cooked add the garam masala, coriander and turmeric powder. Fry for 10 seconds and then add the chopped tomatoes. Mix well and cook covered for about 10 min, stirring once or twice in between. Once the tomatoes are soft, add the mashed grilled eggplant and mix well. Adjust salt and let it simmer for 5-7 min, stirring occasionally. Remove from fire. Squeeze some limejuice and mix well. Garnish with fresh coriander leaves.
