Method:

1. Roast the eggplant on an open fire over a medium flame until all the skin is burnt and the eggplant looks soft.

2. Peel off the burnt skin and remove the stem.

3. In a mixing bowl, mash the eggplant roughly.

4. Add the mustard oil, onion, tomato, green chilies, garlic, coriander leaves, and salt to taste. Mix well.

5. Add a squeeze of lime juice and mix well.

6. Heat a flat pan or griddle on medium heat and add the cumin seeds. Roast, stirring often to prevent burning. Roast till the seeds are just slightly darker and aromatic. When done, remove from heat and grind in a clean, dry coffee grinder.

7. Add the yogurt to the prepared eggplant mash and stir to blend well. Cover the bowl with cling wrap and chill in the refrigerator for roughly 30 minutes.

8. When you are ready to serve, sprinkle the roasted, ground cumin powder over the dish.