Roasted Eggplant in Yogurt

Ingredients:

Small Eggplants 2 Medium
Yogurt 3/4 Cup
Green Chiles 2
Cumin Seeds 1/4 tsp
Salt to taste

Method of preparation:

Whisk yogurt well and keep aside.
Remove stems, wash and finely chop green chiles.
Wash and pat dry eggplant.
Apply oil to the eggplant and pierce it a couple of times with a knife or fork.
Place the eggplant directly on the flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.
Remove stem and reserve the roasted eggplant.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove the tempering from heat.

In a bowl, add green chiles, cumin seeds and salt.
Using a pestle, crush the ingredients well and add the roasted eggplant and turmeric.
Mash the eggplant with crushed ingredients and remove onto a vessel.
Add yogurt to the eggplant and mix thoroughly.
Finally when tempering cools down a bit, add it to the yogurt bowl and stir.
Adjust any seasonings if required and serve roasted eggplant in yogurt with steamed rice.