Baingan - bartha? sabji? chutney? - cut the name

This was something new and I simply tried on my own and it worked!
I broke my fast at 12 and ate a lot!!!!
Couldnt resist my cooking for the first time..w.elllll not exactly....

Lets go

Appearance - Good. a little garnishing with coriander and parsley will make it.
Taste - You can taste the eggplant ( even if they are big, the baking gets the taste on them)
Smells - Brinjaaaalll smells mixed with ginger root
V's Rating - Appreciated me

Ingredients

2 egg plants - bigger ones
1 yellow onion - chopped
1 tomato - diced
3 green chillies - chopped
1/2 inch ginger - finely chopped
1 tbsp sombu ( forgot the english name as I am typing this)
1/2 tbsp corriander powder
1/2 tsp garam masala
salt to taste
2 tbsp cooking oil - I prefer gingely oil when I cook Indian food

Method

Preheat oven at 350 deg C.
Bake the egg plants for 25 -30 minutes on 450 deg C.
Peel the skin and keep the pulp aside.
Take a pan and add 2 tbsps of oil and add the sombu.
Add the garam masala to the oil. (i think this works better than adding the masala after everything is done)
Add onion and green chillies and fry till a little before golden brown.
Blend it to a medium paste (you must be able to see onion pieces)
Toss the tomatoes in the pan and just saute them for 2 minutes.
Blend it to a medium paste.
Add onions, chillies and tomatoes and saute them.
Add ginger to the ingredients in the pan.
Add 1/2 tbsp corriander powder and salt before adding the eggplant.
saute them for 6 - 8 minutes.
Now add the eggplant until egg plant mixes well with the rest of the ingredients.
Keep on low heat and allow all of them to get cooked.
10 -15 minutes should be good and they are ready.

This brinjal curry is absolutely easy to make and V and me thought they were really yummy.
Goes well with rotis.