Prep: 15 min
Cook: 15 min
Number of Portions: 2

Ingredients

  • Eggplant round – 1 no
  • Coriander pwd - 3tsp
  • Salt - 1/2 tsp
  • Kasoori methi - 1 tsp
  • Chopped green apple - 1/2 cup
  • Garlic paste - 1tsp
  • For chutney:- Chopped Tomato - 6 nos
  • Salt - 1/2 tsp
  • Vinegar - 3 tbl spn
  • Kalonji - 1 tsp
  • Oil -2 tbl spn
  • Jeera pwd - 1tsp
  • Red chilly pwd - 1 tsp
  • Amchoor - 4 tsp
  • For yogurt :- Hung yogurt - 2tbl spn
  • Chopped coriander - 1 tbl spn
  • Onion - 1 no (small)
  • Sugar -2 1/2 tbl sp
  • Saunf - 2 tsp

Method

  1. Slice the eggplant horizontally into 2cm thick roundels. Mix all the spices in oil and apply it to the egg plant. Keep aside.
  2. For the chutney mix all the ingredients and cook on a low flame till the chutney thickens up. Approx for 12 mins.
  3. For the yogurt mix all the ingredients mentioned and keep aside.
  4. Now on a heated grill or a pan gently place the eggplant and cook on both sides for a min on each side. Remove drop a dollop of hung yogurt and drizzle with tomato chutney. Sprin-kle with chopped green apples. Serve warm.