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- 1 tbsp. coconut oil
- 2 green chilies, chopped
- 1 cup yoghurt
- 1 eggplant
- 4 cloves garlic peeled, whole
- 1 tsp. grated, fresh ginger
- 1 tbsp. chopped onion
- 1 tbsp. chopped cilantro
- 1/2 tsp garam masala
1)Wash and clean eggplant; cut slit in the flesh and stick in the whole garlic cloves.
2)Dry roast until the skin shrivels up. When it cools down, peel it, and mash the pulp; add ginger,and chilies.
3)Heat oil and sauté onion until golden brown. Lower heat, add eggplant pulp and stir-fry for another 10 minutes. Sprinkle cilantro and garam masala over the mixture and blend. Serve hot or cold.