Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Main Dish
Vegetarian Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 md Eggplants, halved
1/2 c Finely chopped onion
2 Green chilies, chopped
1/4 ts Salt
1/4 c Cilantro, chopped
1 tb Ghee
1/2 ts Oil
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"
