Wednesday, January 20, 2010

Eggplant Raita

1 Big Eggplant
1 cup yogurt
½ cup grated coconut
3 red chilli
1 tbs mustard seeds
1-2 clove garlic
2 tbs oil
½ tbs lemon juice
Salt as per taste
Coriander leaves to garnish

1)Roast the Eggplant on the oven till soft or microwave it for about 10 minutes and peel the skin and mash it properly.
2)Beat the yogurt with a spoon and mix it with the eggplant pulp and add the lemon juice and mix it thoroughly.
3)Make a paste of the grated coconut, 1-2 red chilli, garlic, salt and mustard seeds with few spoon of water and mix it with eggplant pulp.
4)Add the tadka: Heat 1-2 tbs of oil in a frying pan and add the mustard seeds and 1 red chilli and allow the mustard seeds to finish cracking sound and then add this to the eggplant pulp and garnish with coriander leaves.
5)It’s ready to serve with rice.

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