Grease your Air Fryer basket with 1 tbsp oil. I grease mine by rubbing, brushing, or spraying, a little bit of oil on the bottom grate. Then, follow your air fryer directions for preheating at 350°F for 5 minutes.
When your air fryer is preheating, rinse the globe eggplant well and pat it dry with a towel. Rub oil on each side, front and back. Then use a fork or knife to stab holes or slits into the peel. I typically make 4-inch-long slits multiple slits on each side.
Chop the serrano peepers and cilantro finely and set it aside.
Once the air fryer is heated, place the eggplant in the air fryer, set it for 400 degrees, and 20 minutes.
Once it’s cool enough to handle, peel the skin off. Scoop out the flesh and discard the skin. If the seeds are soft and barely visible there's no need to remove them. However, if the seeds are brown, scoop them out with a spoon. Using a potato masher mash the eggplant really well.
Mix the eggplant well in the yogurt. Furthermore, add in serrano peppers, cilantro, salt and shahi zeera. Mix well.
Cover, and refrigerate for at least 30 minutes before serving.