BRINJAL RAITA/BADNEKAI RAITA/BAINGAN RAITA

Yields: 1-1.5 cup

Ingredients 

Brinjal: 1 no(medium size)
Green chilli: 2 nos
Curry leaves: 5 leaves
Curd: 1 cup
Salt : as required
Hing powder: ¼ tsp
Oil: 2 tsp
Mustard seeds: ½ tsp

Preparation 

1. Apply oil to the brinjal and green chilli.
2. Roast both directly on the flame or by keeping it on a stand. (Keep rotating so that all sides get roasted properly)
3. Once done cool the brinjal, put in a vessel with ½ cup water, peel the skin and remove brinjal flesh in a plate. (Peeling skin by keeping in water makes the process easier)
4. Open the brinjal and see that there is no impurities/insect in it. Now mash both brinjal and roasted green chilli.
5. Take curd in a vessel, add salt, mashed brinjal and green chilli, mix it.
6. Prepare tempering by adding oil to hot pan, add mustard seeds, once it crackles, add curry leaves and hing powder. Switch off the stove and cool.
7. Add the cooled tempering to the brinjal curd mix.
8. You can even garnish the raita with fresh coriander leaves
9. Relish with any rice varieties like Onion rice, Lemon rice, Chitranna or stuffed parathas like Palak paratha, Paneer paratha.

Notes

• For this recipe always select fresh, seedless and good quality brinjal, such that there are no insects in it.