Grill the eggplant under a preheated
griller until the skins are blackened and eggplants softened throughout.
Cool, and peel. Mash the eggplant flesh roughly. In a medium
sauce pan heat ghee or oil and fry onions, garlic and ginger until onion
is soft and golden. Add
coriander, cumin, turmeric, chili powder and fry, stirring for another
minute. Stir in salt
and add the mashed or chopped eggplant. Stir and cook
for a few minutes, then sprinkle with garam masala, cover and cook for 5
minutes longer. Taste and add
more salt if necessary, and if liked, a little sugar, about 2 teaspoons. Mash the
yoghurt smoothly and mix into the eggplant before serving. Serve with
white rice and meat curries and other accompaniments.