grilled eggplant with yoghurt n tomato dip

Name: grilled eggplant with yoghurt n tomato dip
Yield: 4 servings
Cuisine: American
Ingredients: 3 tsp coriender powder; 1 tsp cumin powder; 1 tsp chilly powder; 4 tsp raw mango powder; 1/2 tsp dried fenugreek powder; 1 eggplant; 6 tomato; 1 onion; 2 tsp fennel; 2 tbsp sugar; 1 tsp black sesame; 3 tsp vinegar; 2 cup hung yohgurt; 1 tbsp garlic paste; 1/2 bunch coriender leaves; 1 mint leaves

the-mad-cook @cook_3904857

grilled eggplant with yoghurt n tomato dip

the-mad-cook @cook_3904857

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Ingredients

4 servings

for egg plant
3 tspcoriender powder
1 tspcumin powder
1 tspchilly powder
4 tspraw mango powder
1/2 tspdried fenugreek powder
1eggplant
tomato dip
6tomato
1onion
2 tspfennel
2 tbspsugar
1 tspblack sesame
3 tspvinegar
yohgurt dip
2 cuphung yohgurt
1 tbspgarlic paste
1/2 bunchcoriender leaves
1mint leaves

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Steps

1

cut eggplant (brinjal) in 1cm thick slices
2

Mix oil and powdered spices.and rub into brinjal and keep aside for 20 minutes
3

mix chopped tomatoes, onions, sugar, vinegar, fennel seeds, black sesame and cook on.slow flame
4

whisk hung yoghurt, add garlic paste chopped coriander n mint leaves, and refrigerate
5

grill (or fry) the brinjal slices