|
Ingredients
|
For 4
|
For 100
|
|
Brinjal
|
115gms
|
2.8kg
|
|
Curds
|
225gms
|
5.6kg
|
|
Chilli powder
|
5gms
|
115gms
|
|
Garam masala
|
a pinch
|
30gms
|
|
Cumin
|
a pinch
|
30gms
|
|
Salt
|
to taste
|
100gms (approx)
|
|
To temper:
|
|
|
|
Mustard seeds
|
a pinch
|
30gms
|
|
Red chillies
|
5gms
|
50gms
|
|
Oil
|
15ml
|
500ml
|
Place brinjals on live coals or grill and roast, turning
frequently. When skin turns black and the brinjals is soft inside, remove and
peel. Mash well and add to beaten curds. Add salt and spices and mix. Heat the oil.
Add mustard seeds and whole red chillies. When the seeds crackle, pour over
brinjals mixture, and mix well.
