Baingun ka Burta

2-3 medium sized eggplants
2 boiled potatoes
1 tsp. red chili powder
2 onions
2 tomatoes
2-3 green chilies
Salt according to taste
2 tsp. chat-masala
350 ml yogurt
Few fresh mint leaves finely chopped.

Preparation:

Roast the eggplant in hot oven or over the flame till the skin gets slightly burnt and shriveled.
Put the hot eggplant in a bowl of water and remove the skin. Mash the eggplants into pulp. Cut the potatoes into dices. Whip the yogurt with a beater or fork to make it smooth. Add all the ingredients and the eggplant pulp into the yogurt and stir with a wooden spoon.
Serve with Chapati or Nan.