Eggplant Masala

Eggplant Masala

Ingredients

¼ kg eggplants (small purple variety)

2 medium sized onions chopped finely

2 medium tomatoes chopped finely

1 tsp red chili powder

½ tsp cumin powder

1 tsp coriander powder

½ tsp turmeric powder

½ tsp garam masala powder (I prefer Mother’s recipe garam masala)

½ tsp carom seeds (ajwain) - for tempering

¼ cup cooking oil

salt to taste

To be ground to a coarse paste:

½ cup fresh grated coconut

8 flakes garlic

2” piece ginger

¼ cup coriander leaves

Directions

Wash eggplants and make 2 cross length slits in each, but not cutting them through. With your finger gently rub a little salt in each eggplant and keep aside. Heat oil in medium sized wok. Add the carom seeds and let them splutter. Add onions and saute till golden brown. Add the all the spice powders and stir for a few minutes. Now add the tomatoes and saute them till they are soft and completely mashed. Add the ground coconut paste and fry the paste till oil starts to separate. Add the eggplants and half a cup of water. Add salt to taste. Cover and cook on low heat till the eggplants are tender, checking and stirring occasionally. Serve with flatbreads or cumin (jeera) rice.