Bengan bharta

2 lg eggplants				1/2 tsp turmeric
2 garlic cloves, halved			1/2 tsp ground coriander
1 lg fresh green chile, seeded		1/2 tsp chili powder
1 2" pc ginger, chopped			2 Tbsp chopped cilantro
4 Tbsp veg oil				1 Tbsp lime juice
4 cardamom pods				1 tsp garam masala
2 cloves				1+ lg can chopped tomatoes
1 c finely chopped onion

1.  Broil eggplants 6" from heat, turning often, 25 min until tender &
well charred.  Let stand in paper bag 10 minutes.  Peel & mash.  Drain
liquid.

2.  Blend garlic, chile, ginger.

3.  Heat oil.  Cook cardamom & cloves 1 min on high.  Reduce heat &
cook onion until golden brown.  Stir in garlic mixture, turmeric,
coriander, chili powder, and cook 2 min.

4.  Add eggplant & 1 Tbsp cilantro on low heat.  Cook 10 min.  Add
tomatoes.  Cook 5 min.  Stir in lime juice.  Sprinkle w/ garam masala
& remaining cilantro.