This is a seriously yummy side dish that’s great any time of year but is perfect for hot summer days as it is chilled before eating. Try spooning it over plain rice or dip crispy pappadums in it for added texture.
- 1 large eggplant
- 2 tablespoons mustard oil
- 1 large onion (very finely chopped)
- 1 large tomato (very finely chopped)
- 2 green chilies (very finely chopped, optional)
- 7 to 8 cloves of garlic (very finely chopped)
- 1/4 cup coriander (chopped)
- Salt (to taste)
- 1/2 lime
- 1 teaspoon cumin seeds
- 1 cup unsweetened fresh, thick yogurt (whisked till smooth)
Steps to Make It
- Gather the ingredients.
- Roast the eggplant on an open fire over a medium flame until all the skin is burnt and the eggplant looks soft.
- Peel off the burnt skin and remove the stem.
- In a mixing bowl, mash the eggplant roughly.
- Add the mustard oil, onion, tomato, green chilies, garlic, coriander leaves, and salt to taste. Mix well.
- Add a squeeze of lime juice and mix well.
- Heat a flat pan or griddle on medium heat and add the cumin seeds. Roast, stirring often to prevent burning. Roast till the seeds are just slightly darker and aromatic. When done, remove from heat and grind in a clean, dry coffee grinder.
- Add the yogurt to the prepared eggplant mash and stir to blend well. Cover the bowl with cling wrap and chill in the refrigerator for roughly 30 minutes.
- When you are ready to serve, sprinkle the roasted, ground cumin powder over the dish.
- When roasting the seeds, do not raise heat as some seeds will burn while others remain raw