1. Cook the eggplant in the microwave for about 5 minutes. Let cool. De-skin the eggplant and keep the pulp aside.
(Since I had chopped the eggplant before, I just microwaved it for 4 minutes and beat it into a pulp in a mixer. And so, I didn't de-skin it. Too much work, lol.)
3. Heat the oil in a saute pan. Add chili, ginger and chopped onions and cook in medium heat till the onions turn light brown.
4. Microwave the tomatoes for a minute and mash it into a pulp.
5. Add the tomatoes to the pan. Also add, salt, curry powder, turmeric powder and garam masala. Saute for about 2 minutes in medium heat.
6. Add the eggplant pulp and cook for about 5 minutes in medium heat.
7. Garnish with cilantro.
I made it just for me and Siva and Siva loved it. If you want to use the entire eggplant, just double the rest of the ingredients.
The traditional way to cook the eggplant is roasting in an open flame till the skin is charred. When I googled the recipe, I saw that people have either grilled or baked it till the eggplant was cooked. The baking required a 450-degree oven for about 20-30 minutes. The grilling was done in maximum heat in a hot skillet. Since I neither grill nor bake, I haven't tried those options.