518. Baigan raita / Eggplant yogurt salad

August 5, 2015mayurisjikoni
Blog post

Appreciation 

When one writes endearing comments on posts or facebook or likes your hard work, it brings immense satisfaction. Appreciating hard work has many advantages. One makes new connections, learns new things, makes one a better person, makes one work harder and above all makes one happy. We can appreciate what life offers us, appreciate what others do for us, appreciate when one cares for you, appreciate when someone teaches us. Appreciating someone else’s work does not make one little but on the contrary makes them benevolent. Little words like sorry, thank you, hello,  makes ones day more happy. Lets make a conscious effort to appreciate more and complain less. That sort of contradicts what I wrote in my last post, however, after venting my frustration and anger, I calm down and appreciate the better things in life.
Coming to today’s recipe,what is a raita? It is simply a yogurt based side dish which may contain raw or cooked vegetables, fruits or boondi (chickpea drops fried) along with spices. It is usually served along with parathas, rotis, naans, rice, curries, vegetable dishes etc. It usually has cooling effect to a hot curry or biryani or even grilled meats and vegetables. I love having raita during the hot season and sometimes make a meal out of it.

Share you thought :
Do you appreciate someone’s hard work easily?

 

 

 



BAIGAN RAITA / EGGPLANT  YOGURT SALAD
SERVES 4

1 large (approx 350g ) eggplant (brinjal)
2 cups fresh plain yogurt
2 tbsp finely chopped onion
½ – 1 tsp garlic paste
1 green chilli, finely chopped
2 tbsp chopped fresh coriander
1 tbsp oil
1 tsp salt
½ tsp cumin seeds (jeera)
½ tsp mustard seeds (rai)
4-6 fenugreek seeds (methi)
a generous pinch of asafoetida (hing)

oil for greasing

for tempering (vaghar) :
1 tsp oil
½ – 1 tsp red chilli powder
1 dry red chilli

  1. Preheat the oven to 180°C.
  2. Wash the eggplant, cut off the stem part and cut it into half.
  3. Line a baking sheet with aluminium foil.
  4. Place the eggplant halves on the sheet, cut side down.
  5. Brush oil over the eggplant. Roast the eggplant in the oven for 25 -30 minutes.
  6. Remove the eggplant from the oven. The flesh should have becomes soft.
  7. Let the eggplant cool a bit. Peel off the skin.
  8. Mash the eggplant lightly.
  9. Heat 1 tbsp oil in a pan over low to medium heat.
  10. Add fenugreek and then the mustard and cumin seeds.
  11. Add the chopped onion and stir fry till it becomes a bit soft.
  12. Add garlic and chopped chilli. Stir fry for a few seconds.
  13. Add the fried mixture to the mashed eggplant.
  14. Add yogurt, coriander and salt to the mixture. Mix well.
Tempering :
  1. Heat oil in a small pan over low heat. It should not be smoking hot.
  2. Add the dry chilli and the chilli powder.
  3. Immediately pour the mixture over the raita.
Serve the raita immediately or put it in the fridge to chill it.
Tips :
  • Add chilli paste instead of chopped chilli.
  • You can add ¼-½ tsp grated ginger.
  • Adjust the spices according to your taste.
  • Add chopped grapes or pomegranate arils to the raita.
You may want to check out the following :
banana cucumber raita

 

11 Comments

  • Herbs Spices and Tradition

    August 6, 2015 at 6:45 pm

    This is my favorite raita, I like anything with eggplant, red colour of tadka looks very nice.
    Your post is really nice, I agree with you that we should appreciate everything we have in life.

  • Beulah – FullScoops

    August 7, 2015 at 12:56 pm

    This raita looks fabulous! So thick and creamy!
    Yes, appreciation builds the other person's self esteem. And you are one of the best in appreciating someone else's work! Thank you for the kind words you write in my space!

  • Mayuri Patel

    August 7, 2015 at 5:27 pm

    Thank you very much Sadhna.

  • Mayuri Patel

    August 7, 2015 at 5:28 pm

    Thank you Beulah. Bloggers are the biggest support for each other.

  • Priya

    August 14, 2015 at 4:01 pm

    I love baigan and usually make curry with it. Got to try raita now!

  • Krithika Chandrasekar

    August 14, 2015 at 4:31 pm

    Interesting…we usually make Okra raita…this is new 🙂

  • Madiha Nawaz

    August 14, 2015 at 4:39 pm

    I love baingen raita and this is something that we prepare quite often during summers!
    Thanks so much for sharing!

  • Shobha

    August 14, 2015 at 4:46 pm

    I made it once too.. loved it .. a treat for baigan lovers.

  • Sandhya Rege Nadkarni

    August 14, 2015 at 7:07 pm

    I love baingan raita but had never made one with the tempering. This looks delicious and you are right- it is perfect for the summer!

  • Molly Kumar

    August 14, 2015 at 11:24 pm

    I love eggplants and raita is always such a delight – Thanks for sharing 🙂

  • Pie Rivera

    August 16, 2015 at 6:29 pm

    I can't wait to try this recipe for my mom, she loves eggplants and I ran out of ideas for eggplant dishes 🙂

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