category: [indian]
2 lg eggplants 1/2 tsp turmeric 2 garlic cloves, halved 1/2 tsp ground coriander 1 lg fresh green chile, seeded 1/2 tsp chili powder 1 2" pc ginger, chopped 2 Tbsp chopped cilantro 4 Tbsp veg oil 1 Tbsp lime juice 4 cardamom pods 1 tsp garam masala 2 cloves 1+ lg can chopped tomatoes 1 c finely chopped onion
- Broil eggplants 6” from heat, turning often, 25 min until tender & well charred. Let stand in paper bag 10 minutes. Peel & mash. Drain liquid.
- Blend garlic, chile, ginger.
- Heat oil. Cook cardamom & cloves 1 min on high. Reduce heat & cook onion until golden brown. Stir in garlic mixture, turmeric, coriander, chili powder, and cook 2 min.
- Add eggplant & 1 Tbsp cilantro on low heat. Cook 10 min. Add tomatoes. Cook 5 min. Stir in lime juice. Sprinkle w/ garam masala & remaining cilantro.