3 – Eggplant
1/2 tsp – bengal gram dal
1 tsp – urad dal
1/2 tsp – coriander seeds
6 – dry chillies
a pinch of asafoetida
salt to taste
Heat the egg plants until they are cooked.
Heat a kadia on medium heat and roast the rest of the ingredients for 2 minutes.
Peel the skin of the egg plant and add it to this.
In a mixer grind this mixture to a course texture.