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Grill the eggplant on an open flame on all sides till completely charred and soft. Cool, peel, and mash. Heat the oil in a medium heavy-set dish. Add hing. Saute onions on medium-low heat till dark brown in color. Add garlic, ginger, tomatoes, green chili, and all dry spices except garam masala. Saute on medium heat till the tomatoes are reddish-brown and till you see oil seeping through the gravy. Add mashed eggplant, mix well, and simmer on low heat covered till the eggplant is cooked (10-15 minutes). Sprinkle garam masala and stir to blend. Serve warm with chopped cilantro and choice of Indian bread (roti, naan, parantha).
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Science-driven cooking techniques with rigorous testing
Individual cups for perfectly shaped poached eggs
How taste perception works — essential for understanding seasoning
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking