Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        eggplant
   1      teaspoon      zeera
   2                    spring  onions
   2      tablespoons   imli water (tamarind water)
                        salt to taste
     1/2  teaspoon      chile powder
   2      tbs           oil
     1/4  teaspoon      haldi powder (turmeric)
   3      tablespoons   yogurt

Preparation:

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