BAINGAN RAITA

(Eggplant/Aubergine Raita)

 

In order to maintain a healthy digestive system one of things we need is yogurt.  Natural Yogurt sometimes can be bland if eaten on its own.  In this raita recipe we are adding aubergine to plain natural yogurt.

If your yogurt is sour you can add any type of milk to take the sourness away and make the consistency creamy.  Too much milk should not be added as it will make the yogurt runny, about a tablespoon at a time.   

This raita is so delicious that I could eat it by the spoonful.  You can cut back on the spices or salt according to your taste.  For the garnish I have topped with chopped chillies, you can leave this out but I find the chilli aroma adds to the taste.  Please try this dish and enjoy.

Suitable for: Gluten free

Prep:15 mins, Cooks In: 10 mins

Serves: 2-4 people

Ingredients:

1 large aubergine (peeled and chopped in dices)
¼ tsp whole cumin
¼ tsp mustard seeds
1 tbsp oil (I use sunflower)
Red onion (half chopped)
¼ tsp salt (for taste)
¼ tsp red chilli powder
¼ tsp cumin powder
¼ tsp coriander powder
Natural yogurt medium size pot (500g)

Milk - optional 
Chopped ½ Green chilli for garnish (Strength varies please be cautious)
Chopped fresh coriander for garnish

Method:

  1. Peel the aubergine and chop into cube sized pieces and boil in the saucepan for a few minutes, until soft

  2. Once soft remove from heat and drain

  3. Mash the aubergine into a pulp with fork

  4. Heat oil in a pan, add the whole cumin, mustard seeds which should pop and sizzle leave for five seconds, switch heat off 

  5. Next, add the mashed aubergine, salt, red chilli powder, cumin powder, and coriander powder. Mix well and cook for one minute

  6. Remove from heat and allow to cool

  7. Pour the yogurt into a bowl, add milk if required if the consistency is too thick.

  8. Add chopped red onion and aubergine mixture 

  9. Garnish with chopped coriander and chopped green chillies and serve

 

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