|Published||Mar 9, 2008||Cooking Time||1 hour|
|Recipe Type||Dipping/Pickles||Preparation Time||30 min|
|Ingredient||Brinjal Eggplant||Standing Time||1 hour|
Description: This is wonderful raita. The eggplant is cooked in the microwave, cooled, peeled and added to yogurt along with spices.
Recipe of Baingan Raita
|Finely Chopped Onion||1/2||Small|
|Crushed Cumin Seeds||1/2||Teaspoons|
|Crushed Red Chillies||To Taste|
|Finely Chopped Tomato||1||Small|
|Finely Chopped Mint Leaves||few||Springs|
Make superficial slits with a knife all over the eggplants skin. Just to pierce the skin so the air can escape it while it's microwaving , otherwise it will burst in the microwave like an egg. Put the egglant in a microwave safe bowl, cover and cook till half cooked. Take the bowl out and turn the eggplant on the other side so it can evenly cook throughout(be careful, it will be very hot and steamy!) . Cook again , covered till it's soft. Take the dish out of the microwave and let the eggplant cool till you can handle it without burning yourself. Peel off the skin with your fingers and mash with a potato masher. Whip the yogurt, water and salt with a fork till it's smooth. Add the mashed eggplant, crushed red chillies, cumin, tomato, most of the corriander and the mint and stir well. Decorate with the remaining chopped mint/corriander. Serve cold with any rice dishes or any curries accompanied by naan, parathas or rotis.
You can also bake the eggpland in the oven or on the grill instead of using the microwave.
Posted Mar 9, 2008