Roast 500 g globe eggplant until skin is charred and flesh is soft.
Mash the roasted eggplant flesh, discarding the charred skin.
Heat 30 g ghee in a pan, add 2 g cumin seeds, 1 g asafoetida, and 10 g mustard oil.
Sesli anlatım, porsiyon ayarı ve daha fazlası
