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 purple chilies – chopped
2 tbs. mint (Podina) leaves – chopped
1 tbs. lemon juice
Instructions
Roast the eggplant in hot oven till the skin becomes somewhat burnt and
shriveled.
Put the hot eggplant in a bowl of water and remove the skin.
In a pot add all the factors to the eggplant pulp meshed nicely and cook on
medium flame till the water has dried up (stirring continuously otherwise it
would burn). When anticipated it will be able to turn up in a ball form and is
planning to turn sunbeams brown
It can be served in on rice, chapati or as salad when cooled.
