1 lg Purple eggplant (skin Texture should be firm) 1 md Onion, chopped 2 Tomatos (preferably plum Tomatos) 2 To 3 cloves garlic (optional/or more acc. to Taste) 1 To 2 tsp. any generic indian Masala powder 1 T Lemon juice x Hot pepper (eg. jalepeno) Acc to taste x Salt x Cilantro, chopped for Garnish x Cumin seeds 1tsp x Turmeric powder 1 t (opt) Grill the eggplant (lightly oiled) on an open flame, turning it around fhen skin is charred...skin should turn completely black. (sometimes the eggplant might burst open and make a mess..) (if you have an electric range, grill it on a hot skillet, at max heat) peel, cool slightly. mash with a fork. Heat 2 tablesp. (or 1) oil. Fry cumin seeds, chopped onion and crushed garlic with turmeric added. Add half of chopped tomatos. Fry some more! add mashed eggplant. Add salt and masala powder (spice powder) and hot peppers. cook on low heat for about 5-7 mts. Let cool slightly and then add lemon juice. Garnish with remaining chopped tomatos and cilantro. Do let me know if you are satisfied with the finished product :). i usually serve it with hot parathas or in a pinch, pita bread. From: balach01@assets.wharton.upenn.edu (R. BALACHANDRAN). rfvc Digest V94 Issue #205, Sept. 23, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
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