Ingredients

• 1 big - eggplant
• 4 tsp - cooking oil
• 1/2 tsp - mustard
• 1/2 tsp - jeera
• 1/2 tsp - Urad dal
• 1/2 tsp - red chilli powder
• Pinch of turmeric and asafoetida
• salt
• 1/2 cup - water
• 3 tsp - grated coconut
• 1/2 cup - buttermilk
• 1 cup - sour cream

How to Make Eggplant Raita

• Clean and peel eggplant to remove skin and cut into small pieces.
• Heat oil and season jeera, urad dal and mustard.
• Add eggplant, red-chilli powder, turmeric, asafoetida, salt and water.
• Cook on low heat, stirring intermittently until eggplant is completely cooked and soft.
• Stop cooking. Mash the eggplant in the same container.
• Let it cool for 10 minutes and then add coconut, butter milk, sour cream and mix thoroughly.
• Enjoy and refrigerate the left-over.