Eggplant Raita

Eggplant Raita is a delicious accompaniment for dry vegetables or lentil and bean curries. Add extra red chillies to add a punch to this raita.  This raita does not keep its flavor for long even when refrigerated, so it’s best to serve it immediately.

Servings: 2-4
Cooking Time: 15 minutes

Ingredients

• 3 medium eggplants (Indian variety)
• 1 small eggplant if using the American variety
• 2 cups plain yogurt
• Salt to taste

For Seasoning

• 1 1/2 tsp vegetable oil
• 1 1/2 tsp urad dal (split black gram)
• 1 tsp mustard seeds (rai)
• 2 red chillies broken into a couple  of pieces (adjust to taste)
• 3-4 curry leaves

Preparation

1. Coat the eggplants with a little oil and roast them over a grill on the stove, or broil in the oven. Remove when the peel is burnt black, and the eggplant is tender, and let cool.
2. Remove the peel, and chop the eggplant on a cutting board.
3. Add the eggplant to the yogurt, along with some salt.
4. Heat oil in a small pan. Add the urad dal. When the dal starts to brown, add the mustard seeds. As the seeds start to pop, add the red chillies and fry for a few seconds. Add the curry leaves.
5. Pour this seasoning over the eggplant raita. Stir it in when it’s cool.
6. Serve immediately with roti or rice.

Category: Salads and Raitas - Members, Salads and Raitas - No-Onion No-Garlic - Members