4 large ripe tomatoes 2 tablespoons ghee or oil 1 small onion, finely chopped 1 teaspoon finely chopped fresh ginger 1 fresh green chilli, seeded and chopped 2 tablespoons chopped fresh coriander Salt and freshly ground pepper to taste

1. Grill whole tomatoes over gas flame or under electric griller until skins wrinkle. Peel and chop. 2. Heat ghee or oil in a saucepan or karahi and fry the onion and ginger until golden. Add tomatoes and remaining ingredients. Cover and cook until the tomatoes are a thick pulp and most of the liquid evaporates. Serve with rice or chapatis

1. Roast eggplants over gas flame, or hot coals, or under griller, until the skin is thoroughly blackened all over and the eggplant itself is soft to the touch. When cool enough to handle, remove all skin under running cold water. Mash or chop roughly. 2. In a heavy saucepan heat oil and fry the onion until lightly browned. Add ground spices and stir for a few seconds, then add tomato, eggplants, fresh coriander, spring onions and salt. 3. Cover and cook on low heat until liquid evaporates and it becomes a puree thick enough to scoop up with pieces of chapati. 4. Add garam masala and simmer, uncovered, for a few minutes longer. Serve hot or cold as an accompaniment to chapatis, parathas or rice.