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  • Eggplant Raita | Brinjal Raita | Easy To Make And Delicious To Eat | Eggplant Pachadi

    🍆 Eggplant + Spices + Yogurt = heavenly Eggplant Raita 💕  Easy Brinjal Raita – try it today

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    Homemade Yogurt

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  • RECIPE

    INGREDIENTS

    3 tablespoon vegetable oil
    20 curry leaves
    2 tablespoon vadavam
    100 gram onions, (about 1 medium), finely chopped
    275 gram eggplant (brinjal), (about 6 thin long variety), diced into 1/4-inch pieces
    3 green chillies, sliced lengthwise into 2 or 3 slices each
    1 teaspoon salt, or to taste
    1 1/4 cup yogurt, plain, hung in a muslin cloth for 20 minutes
    2 tablespoon coriander leaves, for garnish

    COOKING METHOD

    1. Place a medium frying pan over high heat and pour in 3 tablespoons oil. Once hot, but not smoking, add curry leaves, stir, and then add vadavam and onion. Sauté for about 3 minutes.
       
    2. Slide in the diced eggplant and reduce heat to low. Toss in the green chillies, add salt, and continue to cook, stirring, for about 5 minutes, taking care to see that the masala does not catch at the bottom of the pan.
       
    3. Cover the pan with a lid and cook for about 15 to 17 minutes, or till the eggplant is cooked through; stirring occasionally, and adding 1 tablespoon of water to deglaze the pan only in case the masala begins to catch.
       
    4. Remove from heat and transfer to a serving bowl. Pour in the yogurt and mix well. Garnish with coriander leaves and serve hot, or chill in the refrigerator for 30 minutes and serve cold.
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