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Eggplant Raita | Brinjal Raita | Easy To Make And Delicious To Eat | Eggplant Pachadi
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RECIPE
INGREDIENTS
3 tablespoons vegetable oil
20 curry leaves
2 tablespoons vadavam
100 grams onions, (about 1 medium), finely chopped
275 grams 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 cups yogurt, plain, hung in a muslin cloth for 20 minutes
2 tablespoons coriander leaves, for garnish
COOKING METHOD
- 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.
- 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.
- 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.
- 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.
- 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.
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