|Oil/40 gram ghee||3 Tablespoon|
|Onion||1 Large, finely chopped|
|Ginger root||25 Gram, peeled, finely chopped|
|Garlic||4 Clove (20 gm), chopped|
|Chili powder||1 Teaspoon|
|Coriander sprigs||4 , chopped|
|Green chili||1 , finely chopped|
|Chopped tomatoes||5 , skinned (225 Gram)|
Prick the aubergines with a fork or skewer and cook them under a moderate grill for about 15 minutes, turning them frequently until the flesh feels soft.
Allow to cool.
Scrape off the burnt skin with a knife.
Chop the flesh.
Heat the ghee or oil in a pan, add the onion and fry gently until just soft.
Add the ginger and garlic and fry for 1-2 minutes.
Add the aubergine flesh, and stir in the chilli powder, turmeric, coriander leaves, chilli, salt to taste and tomatoes.
Fry for 10-15 minutes until dry.