Measurements

• 2 large eggplants
• 2 medium onions
• 2 medium tomatoes
• 2 green chilies
• 4 cloves garlic
• 1 inch ginger
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp garam masala
• 1 tsp coriander powder
• Salt to taste
• 2 tbsp oil
• Fresh cilantro (chopped) for garnish.

Preparation Method

• 1. Preheat oven to 400°F (200°C). Prick eggplants with a fork and roast for 30-40 minutes until soft.
• 2. Once cooled, peel and mash the eggplants.
• 3. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
• 4. Add onions and sauté until golden brown.
• 5. Add garlic, ginger, and green chilies. Sauté for 2 minutes.
• 6. Add tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes are soft.
• 7. Add mashed eggplants and mix well. Cook for 5-7 minutes.
• 8. Stir in garam masala and cook for another 2 minutes.
• 9. Garnish with fresh cilantro and serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.