Ingredients Jump to Instructions ↓

  1. 2 Eggplant (medium)

  2. 1 teaspoon 5ml Zeera

  3. 2 Spring onions

  4. 2 tablespoons 30ml Imli water (tamarind water)

  5. Salt to taste

  6. 1/2 teaspoon 2 1/2ml Chile powder

  7. 2 Oil

  8. 1/4 teaspoon 1 1/3ml Haldi powder (turmeric)

  9. 3 tablespoons 45ml Yogurt

Instructions Jump to Ingredients ↑

  1. Roast the eggplant in hot oven until the skin gets slightly burnt and shriveled. Put the hot eggplant in a bowl of water and remove the skin.

  2. 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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