Rinse and dice the melanzane and tomatoes. They do not need to be peeled. In hot ghee, leisurely sauté onions and ginger until soft and beginning to brown. Stir in chili spice, salt, turmeric and garam masala in detail.
Add melanzane and tomatoes, stir well and cover. Cook over low heat until tender, stirring occasionally to prevent anything from sticking. All the liquid should evaporate and the puree should be thick and dry enough to take Indian bread from the plate. Serve hot or cooled.
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