1. Grill the brinjals on a fire until they become black in colour. Remove the skin and mesh thoroughly.
2. Heat the oil and fry the onion for ½ minute.

3. Add the green chilli and fry again for a few seconds.

4. Add the tomato and fry again for 2 minutes.

5. Add the meshed brinjals and salt.

6. Add ½ teacup beaten fresh curds, and a pinch of sugar to the above mixture.

     * Serve cold