Ingredients

2 large black eggplants
1 large onion, minced
2 medium tomatoes, blanched and sliced
4 each green chilies, minced
1 each handful of cilantro
1 tsp. ground cumin seeds
1 d pepper
salt, to taste
chili powder, to taste
2 Tbsp. ghee or oil

Cooking Instructions

Broil eggplants over gas flame until skin is charred. Discard peel and mash eggplant to a pulp. Heat ghee or oil and cook onion and chilies until soft. Add tomatoes and spices and continue to cook until tomatoes are soft. Mix in eggplant and cook until mixture is almost dry. Serve hot garnished with chopped coriander.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)