Ingredient:
1 Big Eggplant
1 cup yogurt
½ cup grated coconut
3 red chilli
1 tbs mustard seeds
1-2 clove garlic
2 tbs oil
½ tbs lemon juice
Salt as per taste
Coriander leaves to garnish
Method:
1)Roast the Eggplant on the oven till soft or microwave it for about 10 minutes and peel the skin and mash it properly.
2)Beat the yogurt with a spoon and mix it with the eggplant pulp and add the lemon juice and mix it thoroughly.
3)Make a paste of the grated coconut, 1-2 red chilli, garlic, salt and mustard seeds with few spoon of water and mix it with eggplant pulp.
4)Add the tadka: Heat 1-2 tbs of oil in a frying pan and add the mustard seeds and 1 red chilli and allow the mustard seeds to finish cracking sound and then add this to the eggplant pulp and garnish with coriander leaves.
5)It’s ready to serve with rice.
