Aubergine Yoghurt (Raita) with Tarka (Tempering)
Baingan (Brinjal) Raita with Tarka
I got this recipe from a chef of a five star hotel in the state of Orissa in India, in 2002. It is quite easy to make and delicious! Serves 2-4
Ingredients
- 1 large aubergine, sliced into thick fingers or batons
- 1 cup creamy yoghurt/dahi. If your yoghurt has too much water, drain it off.
- 1 tsp. sugar
- 1/2 tsp. black salt (kala namak) or rock salt
- 1/4 tsp. black pepper
- Oil for deep frying.
- For Tarka or tempering:
- 1 tsp. oil
- 1/2 tsp. mustard seeds
- 1 dry red chilli, broken up into small pieces
- A few curry leaves (not bay leaves)
- Garnish
- A few coriander leaves
Instructions
- Heat oil and fry aubergine slices until browned. Do not overcook or they will get soggy.
- Keep on a kitchen paper to cool and to dry off the excess oil.
- Beat yoghurt lightly with black pepper, sugar and salt.
- Add aubergines and stir gently, to coat aubergine slices with yoghurt.
- Tarka or tempering:
- Heat oil in a ladle and add mustard seeds. Allow seeds to splutter. Be careful as mustard seeds jump all over.
- Add red chillies and curry leaves, stir and pour over the yoghurt. Cover with a lid to infuse flavours. Leave unstirred. It looks better this way.
- Garnish with coriander leaves and serve cool.
Notes
- Healthy-option:
- Use skimmed milk yoghurt and fry aubergines in a non-stick pan with minimum oil.
- It can be served as a starter dip, with slices of Nan Bread or Pitta. Cut the nan/pitta bread across the width diagonally, like ribbons.
- See also A Collection of Raita Recipes