- Put the egglant in a microwave safe bowl, cover and cook till half cooked. Take the bowl out and turn the eggplant on the other side so it can evenly cook throughout(be careful, it will be very hot and steamy!) .
- Cook again , covered till it soft. Take the dish out of the microwave and let the eggplant cool till you can handle it without burning yourself.
- Peel off the skin with your fingers and mash with a potato masher. Whip the yogurt, water and salt with a fork till it smooth.
- Add the mashed eggplant, crushed red chillies, cumin, tomato, most of the corriander and the mint and stir well. Decorate with the remaining chopped mint/corriander.
Serve cold with any rice dishes or any curries accompanied by naan, parathas or rotis.