Let me share an innovative raita that I prepared with fried eggplants. It has minimal of spices and I added a simple tempering of mustard seeds, dry red chilies, asafoetida and curry leaves. It turned out very yummy and something new, apart from the usual raita that is usually prepared. So do give it a try and enjoy with your favourite meal.
Raita is an essential accompaniment to biryani, pulao, khichdi, jeera rice or any type of Indian bread. They compliment each other well and is an integral part of an Indian menu. It is generally yoghurt based to which veggies, fruits, spices or herbs are added. There are various types of raita that one can dish out, depending on individual preference and availability of ingredients.
- 2-3 long eggplants, cut into roundels
- 1 cup yoghurt, whisked with salt to taste
- 3 tbsp. oil
- 1/2 tsp. mustard seeds
- pinch of asafoetida
- 1 dry red chili, broken
- 1 sprig curry leaves
- 1 tsp. coriander leaves, chopped
Heat 2 tbsp. oil in a pan and fry the eggplant roundels on both sides till golden in colour. Drain and keep aside to cool.
Mix the fried eggplants in the yoghurt and set aside. Heat remaining oil and temper with mustard seeds and dry red chilies.
After it stops spluttering, add the asafoetida and curry leaves. Sauté for a few seconds and then pour this tempering over the prepared raita.
Garnish with coriander leaves and serve with biryani, pulao or any Indian bread.
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