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
Preparation:
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 Brown It Can Be Served With Rice, Chapati Or As Salad When Cooled.
Serving: 3-4 Persons
You can serve with your family and friends.
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