BENGAN KA BHURTA

INGREDIENTS

½ grm. eggplant Bengan
1 tsp. cumin seeds Zeera
3-4 tbs. yogurt
2-3 green chilies – chopped
2 tbs. mint Podina leaves – chopped
1 tbs. lemon juice

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 

INSTRUCTIONS

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