Red chilli powder
Green chillies,finely chopped
Fresh mint leaves
Dried pomegranate seeds (anardana),roasted
Juice of ½ lemon
Prick the brinjal all over and roast over open gas flame or oven or in a tandoor till it gets cooked from inside and the skin gets charred.
Heat oil in a non stick pan, add cumin seeds and when they change colour add onion and saute till soft. Peel the skin of the brinjal, chop it roughly and put into a hand blender jar. If there are too many seeds, discard some of them.
Add sautéed onion and cumin seeds to the jar. Add salt, red chilli powder, green chillies, 10 mint leaves. Crush the pomegranate seeds and add 1 tsp of it to the blender jar. Add lemon juice and blend everything together till almost smooth.
Transfer into a serving bowl, garnish with a fresh mint leaf and serve.