2 lg Black eggplants
1 lg Onion; minced
2 md Tomatoes; blanched & sliced
4    Green chilies; minced
1    Handful of coriander leaves
1 ts Ground cumin seeds
1 ds Pepper
Salt; to taste
Chili powder; to taste
2 tb Ghee or oil

Broil eggplants over gas flame until skin is charred. Discard peel and mash
eggplant to a pulp. Heat ghee or oil and cook onion and chilies until soft.
Add tomatoes and spices and continue to cook until tomatoes are soft. Mix
in eggplant and cook until mixture is almost dry. Serve hot garnished with
chopped coriander.