Ingredients (Serves 2 – 3)
- Brinjal / Chinese eggplant – 1 medium-small, cut into thin rounds
2. Turmeric powder – 1/2 tsp
Kashmiri chilli powder – 1.5 tsp
Pepper powder – 1/4 tsp
Salt – As reuired to taste
Lemon juice – 1 tsp
3. Oil – 1 – 2 tbsp or as required
4. Yoghurt – 1/2 cup, beaten
Coriander leaves – 2 tbsp, chopped
Green chilies – 2, chopped
Salt – As required
5. Oil – 1 – 2 tsp
Cumin seeds – 1/2 tsp
Method
- Marinate eggplant pieces with all the ingredients numbered 2. Set aside for 10 minutes.
2. Heat 1 – 2 tbsp oil in a small non-stick pan and fry the marinated eggplant in 1 – 2 batches until browned and cooked through. Remove to a paper towel.
3. Combine beaten yoghurt with chopped coriander leaves, chopped green chilies and salt. For extra taste, you can add a pinch of chat masala and 1 pinch sugar.
4. Add fried eggplant to the beaten yoghurt and mix gently.
5. Heat a tsp of oil and splutter cumin seeds. Pour this over the raita. Serve after 15 minutes.
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