Serving 4

1 medium eggplant (about 500 gms)
2 tablespoons masturd oil
1 to 2 whole green chilies
1 onion, finely chopped
1/2 teaspoon salt
Chopped corriender leaves
Smoke or roast the eggplant Hold the eggplant over a low open gas flame. Rotate frequently. The skin will gradually darken, the eggplant will start to sag, and you will notice a pleasant smoky smell. After about 20 minutes or half an hour, when the skin is completely charred, remove the eggplant from the flame. Allow the eggplant to cool, then discard all of the skin, and mash the eggplant.

Add chopped onion, green chili, oil, salt and corriender leaves and mix properly.

Ready to serve with chapati or steamed rice