Eggplant Raita is a delicious accpompaniment to 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
3 medium eggplants (Indian variety)
1 small eggplant if using the American variety
2 cups plain yogurt
Salt to taste
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 pieces (adjust to
3-4 curry leaves
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.
Remove the peel, and chop the eggplant on a cutting
Add the eggplant to the yogurt, along with some salt.
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.
Pour this seasoning over the eggplant raita. Stir it
in when it's cool.