Ingredients :

2-3 medium-sized eggplant
1 tsp zeera 
2 spring onions 
2 tbsp Imlli water 
Salt according to taste 
1/2 tsp chili powder 
2 tbsp oil 
1/4 tsp haldi powder 
2-3 tbsp yogurt 

Method:

1-Roast the eggplant in hot oven till the skin gets slightly burnt and shriveled.
2-Put the hot eggplant in a bowl of water and remove the skin.
3-In a pot add all the ingredients to the eggplant pulp and cook on high flame till
4-The water has dried up stirring constantly otherwise it will burn.
5-It can be eaten with rice, chapatti or cooled and as a salad.