Servings: 4

2 large eggplants 2 large eggplants
2 medium onions 2 medium onions
3 tomatoes 3 tomatoes
250 g yogurt 250 g yogurt
2 tsp chilli powder 2 tsp chilli powder
1 tsp turmeric powder 1 tsp turmeric powder
1 tsp coriander powder 1 tsp coriander powder
Salt to taste Salt to taste
1/2 cup oil ½ cup oil
2 tsp ginger garlic paste 2 tsp ginger garlic paste
1 tsp garam masala 1 tsp garam masala
 
For Garnishing: subheading: For Garnishing:
Green chilli, chopped Green chilli, chopped
Green coriander, chopped Green coriander, chopped

Put an eggplant on flame of fire to roast.
After the eggplant turns black and brown remove the skin.
Mash the eggplant.
Heat oil in a pan. Add finely chopped onions and fry till transparent. Add ginger-garlic paste. Add chopped tomatoes. Stir till oil separates.
Add red chillies, coriander powder, turmeric, garam masala and salt. Stir and gradually add stirred yoghurt.
Add mashed egg plant and stir.
Allow mix to simmer for 5 minutes.
Garnish with green chillies, green coriander and garam masala powder.
Serve with chappati.