Ingredients
2 medium Brinjals (Eggplant)
1 onion
150 gms curd (yogurt)
2-3 chillies
100 gms peanuts
Sprinkle of coriander
Salt to taste
Method
1) Roast brinjal over fire.
2) Make paste
3) In a pot add the brinjal paste, crushed peanuts, curds, chillies, cut onion, coriander and salt.
4) Mix it together and serve.
ParsiCuisine.com
Re-igniting the ancient cuisine of India. Recipes and foods are cooked and photographed in USA. Parsi Cuisine cookbooks are authored by Rita Jamshed Kapadia.