Difficulty: Easy

Ingredients

• 300g round eggplant (baigan)
• 250g yogurt
• 100g oil
• 1 medium onion, chopped
• 2 green thai chiles (hari mirch)
• 75g green coriander (dhania ki patti)
• Salt, to taste
• ¼ tsp red chile (lal mirch) powder
• ½ tsp cumin (zeera) powder
• Pinch of black mustard seeds (rai)
• Few leaves of sweet neem (kari patta)
• 2 whole dry red chiles

Directions

Wash the eggplants and dry. Cut them into thick round slices.

Place the slices on a skillet. Drop some oil around the slices and let cook on a slow flame. When tender and brown, flip the slices and cook the other side. For 300g, you will either need two skillets or cook the slices in two batches.

Now remove the skin from around the slices. Mash with a spoon and add salt, chile and cumin powder. Now add the chopped onions and greens.

Refrigerate till you are ready to serve. Bring to room temperature and fold in the whisked yogurt. Stir carefully. If the yogurt is too thick whisk in 1- tbsps of milk before adding to the eggplant.

In a fry pan prepare the seasoning – some oil, a pinch of black mustard seeds, a few leaves of sweet neem and two dry red chiles.

Season the dish and enjoy it with multigrain or plain roti.