| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Indian |
Indian, Main dish, Vegetarian, Ethnic |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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