Eggplant, Tomato, and Panir

• 5 large, ripe tomatoes (quartered)
• 1⁄2 cup water
• 1 large eggplant (cut in 1-inch cubes)
• ghee for deep frying
• 1⁄2 tablespoon minced fresh ginger
• 1⁄2 teaspoon minced fresh chili
• 1 1⁄2 teaspoon black mustard seeds
• 1⁄4 teaspoon hing
• pinch of turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turbinado sugar
• 2 teaspoons salt
• 6 cups milk

From milk, make curd (see curd recipe). Press for 20 minutes. Cut curd into 1⁄2-inch cubes and deep fry until golden. Place the tomatoes and water in a covered saucepan. Simmer for 15 minutes. Pour the contents through a sieve and strain into a bowl. Discard seeds and skin. In a wok heat ghee to medium hot temperature. Deep fry eggplant cubes until golden brown and tender. Set colander over bowl. Drain eggplant. Save ghee. The ghee that has been drained off the eggplant can be used to fry the spices. In a large frying pan heat the ghee over high heat for 30 seconds. Stir in ginger, chili, mustard seeds, and hing. Fry until the seeds start popping. Add tomato puree, remaining spices, and fried eggplant. Simmer uncovered for 8 minutes. Add panir (curd squares) and cover. Cook for 2 more minutes. Serve hot. Serves 4.