Cooking can be fun and experimental each day if one is keen in that. Everyday, every meal is an opportunity to make some variations and come out with better, healthy versions of it. Sometimes we need to throw together a meal in hurry and in such cases we should have some recipes that can be done in a jiffy. Eggplant raita is one such recipe that takes just 20 -25 minutes but makes a palatable rice side dish. Cooking eggplant is the primary step in this raita, rest everything is done in minimum time. Eggplant raita is commonly served as a starter side dish in Udupi feasts. Let me walk you through this.
Eggplant Raita | Baingan Raita Recipe
Ingredients
- Eggplant/White brinjal- 2 medium sized
- Whisked Curds/buttermilk- 1/2 cup
- Salt-1 teaspoon
- Green chillies- 2 nos.
- Asafoetida- Chickpea sized
Seasoning ingredients
- Cooking oil- 2 teaspoon
- Mustard seeds- 1/2 teaspoon
- Split black gram lentil- 1/2 teaspoon
- Broken red chilly- 1 no.
- Curry leaves- few
Instructions
Method
- Cut white eggplants vertically in to 4 pieces each. Adding a cup of water cook them till soft. Let it cool.
- Remove skin from cooked eggplant pieces and mash them well.
- In a vessel add whisked curds/buttermilk and salt. Mix well.
- Heat a seasoning pan add a teaspoon of oil, mustard seeds, split black gram lentil, broken red chilly, chopped green chillies and curry leaves.
- When mustard seeds splutter add the seasoning and mashed eggplant to whisked curds. Blend it well. The consistency of this eggplant raita should be same as coconut chutney.
- Finally add dissolved asafoetida to it. Fast and tasty eggplant raita is ready.
- Serve it with hot steamed rice. Best combo with rice.
Note
- Adjust green chillies as per your taste.
- Add additional whisked curds if you want thinner consistency.
- Always use fresh curds/buttermilk rather than sour curds.
Meet you all with one more interesting Udupi recipe. Till then bye.
