2 md Eggplants, halved

1/2 c Finely chopped onion

2 Green chilies, chopped

1/4 ts Salt

1/4 c Cilantro, chopped

1 tb Ghee

1/2 ts Oil

Rub the ghee over the cut side of the eggplant. Roast until the skin is lightly burned. The eggplant should be completely soft & tender. Peel & mash the pulp with a potato masher. Mix well with onion, chilis, salt, cilantro & oil. Fry in a skillet with a little oil for 3 to 5 minutes. The mixture should be fairly dry. Chakravarti & Morizot, "Not Everything we Eat is Curry"