BAINGAN BHURTA - INDIAN
INGREDIENTS:
1 medium Eggplant (1 pound), freshly baked, roasted or broiled
2 green chilies, finely chopped
3 green onions(spring onions with greens), chopped
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. turmeric
1 tsp. garam masala
1"piece ginger, minced
2 large cloves garlic,minced
2/3 cup plain yogurt
2 tblspn ghee
salt to taste
2 tblspn.cilantro leaves, finely chopped

METHOD:Remove the skin and pulp the brinjal( eggplant).
Heat the ghee and fry the onion till translucent. Add the
ginger, garlic and green chilies and fry for a minute. Add
the chilli, coriander and cumin powders. Add the garam
masala , salt and cilantro. Cook for a minute. Add the
eggplant pulp, mix well cover and cook for 5-10 minutes.
Mix in the beaten yogurt. Serve hot.