Preparation:
1. Place eggplant in a colander in layers, sprinkling salt between each layer.
2. Place ginger and chili in a small food processor and puree.
3. Heat ghee or oil in a saucepan and add onions, cook until translucent.
4.Stir in ginger and continue cooking until onions start to brown.
5. Add the turmeric, 1 tsp garam masala, coriander and cumin and cook stirring 1 minute.
6. Add the tomatoes and stir 2 minutes.
7. Rinse the eggplant and squeeze out all water between the palm of your hands, and add to pan. Season with salt and pepper.
8. Turn down heat, cover and simmer 1 to 1 1/2 hour, stirring often until all becomes a puree.
9. Add the rest of the garam masala and stir 3 minutes.
NOTE: If eggplant starts drying add a little water (very little). |
