Curry On the Way

1 Eggplant, washed, greased

1 small onion, finely chopped

salt to taste

4-5 cloves of garlic

2-3 green chilies

1" ginger
[if you r in hurry use redchilly powder and kandalasun masala as per your test]

Tempering
1 tsp oil

1/2 tsp mustard seeds

1/2 tsp turmeric powder

A generous pinch of asafoetida

1 tbsp chopped cilantro/coriander leaves

Roast the eggplant till it is cooked through. Remove the peels, stem. Discard them. Mash the eggplant with a potato masher or a fork. Keep aside. Heat oil in a kadai. Add all the ingredients for tempering.

Add chopped onion. Saute till onion is soft and the raw smell has disappeared. Add green masala paste. Saute for 5 minutes. Add eggplant pulp and salt to taste. Saute for another 5 minutes till a homogeneous mass is formed. Cover and cook for about 2-3 minutes. Switch off the gas. Garnish with cilantro while serving.