Instructions: 1. Place eggplant in a colander in layers sprinkling salt between each layer.

2. Place ginger and chili in a small food processor and puree

3. Heat ghee or oil in a saucepan and add onions, cook until translucent.

4.Stir in ginger and continue cooking until onions start to brown.

5.Add the turmeric, 1 tsp garam masala, coriander and cumin and cook stirring 1 minute.

6. Add the tomatoes and stir 2 minutes.

7. Rinse the eggplant and squeeze out all water between the palm of your hands, and add to pan. Season with salt and pepper.

8. Turn down heat, cover and simmer 1 to 1 1/2 hour, stirring often until all becomes a puree.

9. Add the rest of the garam masala and stir 3 minutes.

NOTES : If eggplant starts drying add a little water( very little)

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