3 large eggplants
9 cloves garlic
6 chilies (add more if you need it more spicy)
1 medium onion – chopped
1/2 tsp cumin
1/4 tsp mustard seeds
3 tsp ghee
1 sprig curry leaves
salt to taste
Preheat the Oven @ 450 deg Fahrenheit
Wash and dry the eggplant
Make slits around the eggplants and insert the cloves and chilies
wrap the eggplants individually in foil and toss it in the oven for 1 hour
Take eggplants out of the oven and spoon the inside part and put it in a bowl.
In a small fry pan, heat ghee on medium-high heat.
Add cumin, mustard seeds and let it pop.
Add curry leaves and onions (do not brown the onion)
Add mashed eggplant and cook on high flame until all the water is evaporated
Add cilantro for garnish.
Serve with Roti