Roasted Eggplant and Chilli Yogurt Dip


Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float. So here is the recipe: 

Parwal ki Mithai


  • Eggplant / Brinjal 1 medium
  • Yogurt 4 tablespoons
  • Green chillies finely chopped 2-3
  • Oil 2 tablespoons
  • Spring onions with greens chopped 1
  • Salt to taste


  1. Apply one tablespoon of oil on the eggplant and roast on direct flame till charred. Discard the charred skin, transfer in a bowl and mash well.
  2. Heat remaining oil in a non-stick pan. Add green chillies and sauté for a minute.
  3. Add spring onions with greens, mix and sauté till the onions turn translucent. Remove the mixture from heat and cool.
  4. Beat the yogurt with salt.
  5. Add the beaten yogurt and sautéed mixture to the eggplant and mix well.
  6. Serve immediately.

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