Ingredients:

23 medium sized eggplants
2 boiled potatoes
1 tsp. red chili powder
2 onions
2 tomatoes
23 green chilies
Salt according to taste
2 tsp. chatmasala
350 ml yogurt
Few fresh mint leaves finely chopped.

Preparation:

Roast the eggplant in hot oven or over the flame till the skin gets slightly burnt and shriveled.
Put the hot eggplant in a bowl of water and remove the skin. Mash the eggplant into pulp.Cut the potatoes into dices.
Whip the yogurt with a beater or fork to make it smooth.Add all the ingredients and the eggplant pulp into the yogurt and stir with a wooden spoon.
Serve with Chapati or Nan

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