|Garlic||2 Clove (10 gm)|
|Ground turmeric||1⁄2 Teaspoon|
|Onion||3 , chopped|
|Ginger piece||1 Small, chopped|
|Tomatoes||4 , skinned and mashed|
|Chili powder||1⁄4 Teaspoon|
|Chopped coriander||1 Tablespoon (To Garnish)|
Baste the aubergines with a little oil and bake them in a moderate oven at 350°F, Gas Mark 4 for about 45 minutes, or until tender.
When cool, remove the skins and mash the pulp.
Using an electric grinder or pestle and mortar, grind the chilli, peppercorns, garlic and turmeric together to form a paste.
Heat 5 tablespoons oil in a large frying pan (skillet) and saute the onions until golden brown in colour.
Add the spice paste to the onions with the ginger and cook for 2 minutes, stirring.
Add the mashed aubergines and cook until slightly browned, stirring well.
Add the tomatoes, chilli powder and season to taste with salt and pepper.
Cover and cook for 15 minutes over low heat.
Sprinkle chopped coriander leaves and serve.