Smoked

1 tb Coriander seeds

2 ts Cumin seeds

1 ts Turmeric

Salt to taste 1 ts Cayenne pepper

1/2 c Peanut oil

1 lg Onion, chopped

2 ts Minced garlic

1 Or 2 Serrano chiles, minced

2 Tomatoes, chopped

1 ts Garam masala (see note)

1 ts Lemon juice

1 c Coarsely chopped cilantro

10 or 12 minutes. Stir in the garlic and cook until the mixture turns reddish brown, stirring and scraping the bottom of the pan. Stir in the spices and green chiles and cook, stirring for about l

0 seconds. Add the tomatoes and let the mixture simmer until the tomatoes form a sauce and oil separates from the sauce. Stir in the eggplant and cook for 10 to 15 minutes, until the oil again separates from the sauce. Taste for salt, stir in the garam masala, lemon juice and cilantro. Serve hot or cold with Indian bread as a side dish. NOTE: Garam masala, a spice blend, may be purchased at Indian markets. From the San Francisco Chronicle,

12/7/88. Posted by Stephen Ceideberg; November