Eggplant Raita

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.

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