2-3 medium-sized eggplant
1 tsp zeera
2 spring onions
2 tbs Imli water
1/2 tsp chili powder
2 tbs oil
1/4 tsp haldi powder
2-3 tbs yogurt
Salt to taste
Method
- Roast the eggplant in hot oven til the skin gets slightly burnt and shriveled.
- Put the hot eggplant in a bowl of water and remove the skin.
- In a pot add all the ingredients to the eggplant pulp and cook on high flame till the water has dried up stirring constsntly otherwise it will burn.
- It can be eaten with rice, chapati or cooled and as a salad.
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