1 large seedless brinjal
1 tbsp. fresh coriander leaves, finely chopped
2 cups thick fresh curds
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 (refer recipes index)
1 tsp. tamarind chutney (refer recipes index)
Prick brinjal all over with a fork or skewer.
Either direct roast over gasflame or in an oven till soft.
Allow to cool, chop fine.
Beat curds till smooth.
Beat in milk.
Add all other ingredients, save some coriander.
Fold in chopped brinjals, gently mixing.
Chill in a large serving bowl.
Garnish with remaining coriander.
Serve chilled as an accompaniment.
Making time: 20 minutes
Makes: 4-5 servings
Shelflife: 1 day refrigerated
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