2 lg Black eggplants
1 lg Onion; minced
2 md Tomatoes; blanched & sliced
4 Green chilies; minced
1 Handful of coriander leaves
1 ts Ground cumin seeds
1 ds Pepper
Salt; to taste Chili powder; to taste 2 tb Ghee or oil
Broil eggplants over gas flame until skin is charred. Discard peel and mash eggplant to a pulp. Heat ghee or oil and cook onion and chilies until soft. Add tomatoes and spices and continue to cook until tomatoes are soft. Mix in eggplant and cook until mixture is almost dry. Serve hot garnished with chopped coriander.