Ingredients non vegetarian 2 servings

• 1 big egg-plant (brinjal, baigan)
• 1 tsp oil for seasoning
• little mustard seeds
• little cumin seeds
• little asafoetida (hing)
• salt to taste
• 2 small green chillies chopped
• little corriander chopped
• 1 cup yogurt (curd)

Directions

1. Roast the egg plant properly
2. Remove the charred skin and take the roasted pulp of egg plant in a bowl
3. Mash it well and add salt and yogurt to it.
4. In a kadai heat little oil and add mustard and cumin seeds.
5. After it splutters add hing, green chillies and corriander leaes.
6. Add this seasoning to the roasted eggplant pulp in yogurt.
7. Relish as side dish

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