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 poppadums in it for added texture.
- 1 large eggplant
- 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
- 2 tbsps mustard oil
- Salt to taste
- 1/2 lime
- 1 tsp cumin seeds
- 1 cup unsweetened fresh, thick yogurt, whisked till smooth
- 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 chillies, 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. Do not raise heat as some seeds will burn while others remain raw. 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 refrigerator for roughly 30 minutes.
- When you are ready to serve, sprinkle the roasted, ground cumin powder over the dish.
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||1 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||4 g|