Aubergine Raita (Yoghurt) - 2
Baingan (Brinjal) Raita - 2
I got this recipe is 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
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)
A few coriander leaves
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.
Also see Raita Selection.
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 or Pitta bread. Cut nan/pitta bread across the width diagonally, like ribbons. Serve with a bowl of chilled raita.