Prepare the aromatics: slice 1-2 large yellow onions, green chilies, finely chop garlic and ginger.
Brown the onion and other aromatics on high heat in large quantity of ghee, stirring frequently. Browning is critical to the success of the dish. Onions in America have much more water than onions in Asia, so the browning process takes longer. This photo shows a partially browned batch of onions. They have another 5-10 minutes to go.
Add the spices (turmeric and chili), let fry a minute, then add canned drained tomatoes. Allow rich dark mixture to develop.
Add the mashed eggplant, garam masala, cilantro, and lime juice. Mix well and cook through.
Turn into a serving dish and line with cilantro. Tastes best the next day!
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