Smoky Eggplant In Yoghurt – A Raita with a Twist
green chillies chopped finely
cumin powder/ jeera powder
chopped green coriander
Roast the brinjal on an open flame until the skin chars and gives a smoky flavour. Peel it once cool.
Mash brinjal well with bare hands.
Add the jeera powder, salt, chopped onions, and green chillies.Keep aside some coriander for garnishing. Add rest to the brinjal.
Finally add the curd and mix well. Taste for seasoning and adjust accordingly.
Garnish with remaining coriander and chillies. Serve cold.