2 large eggplants
½ tsp cumin seeds
½ tsp rye (mustard seeds)
Pinch of hing
1.5 cups chopped onion
1 Tbsp ginger, finely chopped
1 Tbsp green chilies, chopped
½ Tbsp garlic, finely chopped
Masala:
½ Tbsp cumin powder
½ Tbsp coriander powder
¼ tsp red pepper
Pinch of turmeric
Pinch of paprika
½ cup fresh tomatoes, chopped
Handful of cilantro
½ cup peas
2nd Masala
½ tsp garam masala
¼ tsp black pepper
¼ tsp mango powder
¼ tsp chaat masala
Juice from ½ a lime
1 piece of charcoal
Pinch of clove powder
Cover small baking sheet with non-stick foil
Cover eggplants in small amount of oil, rub throughout
Poke holes in eggplants with a knife, carefully.
Put in broiler for 30 minutes until nice and soft
Rinse eggplants under cold water
Peel with knife and mash in bowl
Heat large wok and add 3 Tbsp oil
Add cumin seeds, mustard seeds and hing to oil
Now add onion and sauté for a few minutes until onions are light brown
Now add ginger, green chilies and garlic and sauté for a few more minutes
Now take pan off stove and add masala ingredients
Add tomatoes and statue
Add eggplant, tomatoes, peas and cilantro to pan
Turn heat down and cover for a few minutes
Now on metal trivet, heat up 1 small piece of charcoal
Add salt to taste, cover pan again for another minute
Add 2nd masala ingredients and stir
Add ½ a lime worth of juice to pan
Turn stove off and add a small metal katori to middle of the pan
Now add charcoal to katori, add pinch of clove powder and some ghee
Cover and let sit until smoke slows
Remove katori from dish, add cilantro to top and 1 Tbsp of ghee
Now enjoy! Serve with chapati or paratha, salad and achaar!