Ingredients
- 2 eggplants
- 2 green chilies
- 60 gr onion (finely chopped)
- 34 gr cilantro
- 14 gr ghee
- 2 ml oil
- 1 gr salt
Rub the ghee over the cut side of the eggplant. Roast until the skin is lightly burned. The eggplant should be completely soft & tender. Peel & mash the pulp with a potato masher. Mix well with onion, chilis, salt, cilantro & oil. Fry in a skillet with a little oil for 3 to 5 minutes. The mixture should be fairly dry. Chakravarti & Morizot, "Not Everything we Eat is Curry"
