baingan burtha

serves 4
1 large eggplant
1/2 cup plain yogurt
1 large onion, chopped
1 twoinch ginger
4 green chilies
6 cloves garlic
4 tbsp oil
1 tbsp ghee
1 tsp ground coriander
1/4 tsp ground mace
1/4 tsp ground turmeric
1 tsp ground cumin
4 large tomatoes
salt
1 tsp lime juice
1/4 cup cilantro leaves

• hold eggplant with tongs and potholder and cook it over gas flame on medium heat
  
• sear the skin while cooking the flesh turning sides as skin burns
• hold eggplant under cold running water and remove skin and chop flesh coarsely
• in blender combine eggplant, yogurt, onion, ginger, chilies, garlic making to smooth paste
• heat oil over med heat for 1 min; add ghee and lower heat, then add eggplant paste, coriander, mace, turmeric, cumin; simmer for 3 mins
• add tomatoes; mix well and cook over low heat for 5 mins
• add salt, lime juice and cilantro leaves before serving
  
•