Coat the eggplants with some oil and grill on the stove top turning occasionally so that they are fully charred on all sides. Or preheat oven to 400°F (200°C) pierce the eggplants with a fork in a few places and roast in the oven for about 30 to 40 minutes or until the skin is charged and the flesh is tender.

Once the roasted eggplant have cooled, peel of the charred skin and mash the flesh with a fork and set aside.

In a pan heat some oil. Add cumin seeds and allow them to crackle. Next add the red chilies, asafetida, green chilies, ginger, and garlic, stir and sauté for 30 seconds and cover and cook for one minute on low. Now open the lid and add the chopped onions and saute until the onions are translucent. Probably a minute or so on medium.

Add the chopped tomatoes and cover and cook until they soften, and the oil starts to separate (three minutes or so). Stir in the turmeric powder, red chili powder, coriander powder, cumin powder and salt. Mix well. Saute for two minutes on medium heat.

Next, add the mashed eggplant to the pan and combine it with the onion and tomato mixture. Cook for a few minutes on medium to allow the flavors to blend. Then cover, lower the heat to the lowest setting and cook for about five minutes, stirring occasionally.

Open the lid, check for seasoning, garnish with fresh coriander leaves, and serve hot with rice, roti or naan. 😀

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