- Eggplant-8/1 big eggplant
- Onion-1 medium sized
- Greenchillies - 3 or 4
- Yoghurt-1 cup or as needed
- Corriander leaves
- Oil 1 tblsp
- Asafoetida a pinch
- Salt for taste
- Sugar for taste
Rub oil on the brinjal and roast it on the direct flame flip it other sides too.
I kept into the bake oven for 20 minutes or till the skin loosens from inner flesh.Remove it.Don't forget to flip it over.
Peel off the outer skin and mash it only the inner flesh using spatula or using blender coarsely.Cut chillies,onion and beat the yoghurt.
Mix the beaten yoghurt,chopped onion,green chillies,corriander leaves to the mashed eggplant.
Add Salt and sugar.
Temper mustard seeds,and asafoetida if you want.
It goes well with poli,chapathi or roti.