Ingredients:

• 1 – large seedless Brinjal
• 1 tbsp – fresh coriander leaves, finely chopped
• 2 cups – thick fresh Curd
• 1/2 cup – thin Cream or Milk
• 1 tsp – sugar, powdered
• 1 tsp – cumin seed, powdered
• 1/2 tsp – Red Chilli powder
• 2-3 pinches – black salt
• 1 tsp – green all-purpose chutney
• 1 tsp – Tamarind chutney

Method:

1. Prick brinjal all over with a fork or skewer.
2. Either direct roast over gas flame or in an oven, till soft.
3. Allow to cool and chop finely.
4. Beat the curd, till smooth.
5. Beat in milk.
6. Add all the other ingredients except some coriander.
7. Fold in the chopped brinjals, gently mixing.
8. Chill in a large serving bowl.
9. Garnish with the remaining coriander.
10. Serve chilled as an accompaniment.

Recipe courtesy of Saroj Kering