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.
