Ingredients
1 medium Brinjal
2 cups beaten Curd
A few sprigs Coriander leaves
1 tsp. roasted pounded Cumin seeds
2 Green chillies
2 flakes Garlic
½ inch piece Ginger
National Salt and chilli powder to taste
Hold the brinjal over the fire and roast till its skin wrinkles and turns black.
Toss in cold water. Peel and mash to a paste.
Grind ginger and garlic and mix into the curds along with the rest of the above ingredients.
Serve hot.
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