1. Heat a little oil in a tava and add jeera and mustard seeds
and wait for them to splutter.
2. Meanwhile, chop a big brinjal into big chunks and roast in the
tava for 2 minutes on each side.
3. After the brinjal roasts, add some salt, chilly powder/pepper,
coriander powder, turmeric powder, cumin powder and kitchen king masala and
roast for 5 minutes until the brinjal is soft.
4. Mix a cup of curd, a spoon of besan and tons of coriander
leaves, add the curd to the brinjal and sauté till it becomes thick.
5. Wait for the curd mixture to boil for 2 minutes and then
remove from flame.
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