Ingredients
- ½ grm. eggplant (Bengan
- 1 tsp. cumin seeds (Zeera)
- 2 spring onions
- 2 tbs. tamarind (Imli) paste
- 1 tsp. salt (according to taste)
- ½ tsp. chili (Lal Mirch) powder
- 4 tbs. oil
- ¼ tsp. turmeric (Haldi) powder
- 3-4 tbs. yogurt
- 2-3 green chilies – chopped
- 2 tbs. mint (Podina) leaves – chopped
- 1 tbs. lemon juice
Instructions
- Roast the eggplant in hot oven till 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 meshed nicely and cook on medium flame till the water has dried up (stirring continuously otherwise it will burn).
- When ready it will come in a ball shape and will turn light brownIt can be served with rice, chapati or as salad when cooled.
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