- 1 cup fire roasted eggplant pulp*
- 1/2 cup finely chopped spring onion including the whites
- 1/4 cup finely chopped green garlic shoots including the whites or 2 cloves garlic (when green garlic is not available)
- 1 cup thick yoghurt, whisked nicely
- 1 +1/2 teaspoon ginger-chilli paste
- 1 teaspoon sesame seed oil or any oil of your choice
- 1 teaspoon sesame seeds
- 1/2 teaspoon Methia masala ( Gujarati Achaar Masala) optional
- salt to taste
