1.On a medium to high flame roast the eggplants one by one. Turn often to ensure even browning. Keep burning until evenly charred all over.
2.Set aside for a couple of minutes and then hold under cold running water. This helps loosen the charred skin. Remove it and discard it. 3.Make sure all the skin is removed. Set aside.
4.Mash the pulp nicely with a potato masher.
5.In a Kadai, heat the oil. When hot add ginger and garlic and cook until the garlic is cooked but not burnt.
6. Add onions, stir fry till and nice light golden color. Add the coconut and cook for a brief minute.
7.Now add the tomatoes, all dry masalas (spices), and simmer till oil separates.
8.Add the eggplant pulp, lemon juice, and one tablespoon of chopped cilantro and salt. Saute until the oil separates.
9.Garnish with remaining cilantro, serve hot
5602 medium sized large eggplants, washed3 tbsp. canola oil1 large red onion, finely chopped1 large ripe tomato, very finely chopped1 inch fresh ginger, chopped very finely3 cloves garlic, ground into a pastejuice of half a lemon2 tbsp. fresh cilantro leaves, chopped1 tsp. red chilli powder1/2 tsp. dhania (coriander seed) powder1 tsp. grated coconut (do not use sweetened coconut flakes)1/2 tsp. garam masala salt to taste
