Producer: Mehak Pal Editor: Manuj Yadav
Heat some oil in a pan and add panch phoron (mix of five spices, coriander seeds, mustard seeds, fennel seeds, black cumin seeds, white cumin seeds) with dried red chilies. Add chopped tomatoes and cook. Add chopped dates, tamarind paste, and salt. Once the dates are soft, cool it down and serve.
Roast the eggplant over an open flame. Peel off the charred skin and mash the roasted pulp. Saute chopped onion, tomatoes, garlic, ginger, and green chilies in a pan. Add mashed eggplant, cilantro, lemon juice, and salt. Cook for some time and serve.
In a bowl, mix Greek yoghurt, minced garlic, chopped dill, lemon juice, salt, and black pepper. Mix it well and refrigerate for some time before serving.