Roasted Eggplant Raita

Eggplant Raita Is A Delicious Accompaniment To Sukka Curries And Gravies. Its Perfect For Hot

Summer Days As It Is Chilled Before Eating.

Ingredients For Making Roasted Eggplant Raita

1 Large Eggplant

2 Green Chillies Chopped Very Fine (optional)

1/4 Cup Of Chopped Coriander

1 Tea Spoon Of Olive Oil Or Ghee

Salt To Taste

1 Tea Spoon Of Mustard Seeds

1 Sprig Curry Leaves

1 Small Pinch Hing

1 Cup Sour Cream.

Method For Preparing Roasted Eggplant Raita

Roast The Eggplant On An Open Fire (medium Flame), Till All The Skin Is Burnt.

And The Eggplant Looks Soft.Peel Off The Burnt Skin And Remove The Top/stem Of The Eggplant.

Mash The Eggplant Roughly, In A Mixing Bowl.

Heat A Flat Pan/ Griddle On Medium Heat And Add The Mustard Seeds,chopped Curry

Leaves,green Chllies And Hing. Roast, Stirring Often To Prevent Burning.

Add The Sour Cream To The Prepared Eggplant Mash (above) And Stir To Blend Well. Cover With

Cling Wrap And Chill In Refrigerator For Roughly 30 Minutes.add The Seasoning To This Mixture

When Its Cold.

Garnish With Chopped Coriander.

No comments