|Chopped onion||3 Medium|
|Chopped tomatoes||3 Medium|
|Coriander powder||1 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
Put the eggplant as is into the oven at 350 till its done
The eggplant is ready when the skin is all wrinkled and water seeps out of it.
Srape out any burnt skin with hand, mash softened eggplant till soft, keep aside.
Put oil in a skillet and heat till its just short of smoking. To the oil add the onions, and cook until they become translucent.
Add the salt, amchur, coriander powder, garlic, ginger, tomatoes and chili. Stir fry for 2-3 minutes
Add mashed eggplant, stir, add 1/4 cup water
Stir, cook covered till oil seperates.
Pour into serving bowl, garnish with chopped coriander