Eggplant Raita recipe
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Eggplant Raita recipe

Ingredients Baingan Ka Raita

  • Fresh Curd – 250 gm
  • Brinjal – 2 small size
  • Ghee or oil – To fry the brinjal
  • Green chili – 2 (cut finely)
  • Salt - ¼ small spoon (as per taste)
  • Asafetida – 1 pinch
  • Black Mustard Seed - ½ small spoon
  • Roasted cumin seed powder – 1 small spoon
  • Coriander – 1 tablespoon (cut finely)

How to make Eggplant Raita

Stir the curd well so that it gets a smooth consistency.

Wash the brinjals and cut into small pieces. Put oil in a frying pan and heat it. Put the brinjal pieces in the hot oil. Fry them till they turn light brown and then take them out in a plate.

Mix fried brinjal, green chili and salt in the curd. Put 1 small spoon of oil in a small frying pan and heat it. Add asafetida and black mustard seed to the hot oil. After frying them, turn off the burner. Mix this tarka in the raita. Mix half a spoon of roasted cumin seed powder and half a spoon of coriander in the raita.

The Brinjal Raita is ready now. Take it out in a bowl. Garnish it with the remaining roasted cumin seed powder and coriander. Now refrigerate this bowl of raita for half an hour.

Serve and eat this cold raita along with hot meals.