Ingredients
1/2 pound eggplant
2 tablespoons ghee (clarified butter)
1 small onion chopped finely
1 each garlic clove sliced
1/2 teaspoon turmeric
1 each bay leaf
1 each cinnamon stick 1 inch
1/2 teaspoon salt
3/4 teaspoon dal chini
1 each ginger fresh , 1/2 inch
2 medium tomatoes
1 teaspoon garam masala
Directions
Wash & slice aubergines.
Heat ghee & saute the onion & garlic when hot for 2 to 3 minutes. Add turmeric, bay leaf & cinnamon stick & saute for a further 2 minutes, stirring frequently.
Stir in sliced eggplant. Add salt, dal chini & ginger. Blend together well. Cook for 10 minutes.
Add tomatoes, cover pot & cook for another 10 minutes.
Sprinkle with garam masala & serve.
