Friday, 18 January 2019



2 small eggplants
1 1/2 cup yogurt
Salt to taste
1/4 tsp red chili powder or to taste
1/8 tsp Garlic
mint leaves for garnishing

For tempering:
1 tbsp oil
2-3 cloves garlic
1/2 tsp cumin seeds

  1. Slice the eggplant with skin into slim rounds.
  2. Heat oil in a frying pan and fry on medium heat until they become crisp and brown. then drain on paper towel.
  3. Sprinkle lightly salt and put a layer down in the dish you are using
  4. Now whip the yogurt, salt, red chili powder and garlic together with a little water. Adjust for consistency and then adjust seasoning.
  5. Gently pour over your sliced eggplant.
  6. Heat 1 tbsp of oil in a small pan . 
  7. Add thinly sliced garlic to the pan along with cumin seeds.
    Cook the garlic so that it is golden on each side and then gently pour the tempering on top of the raita.
  8. Garnish with some fresh mint leaves and serve as an accompaniment.

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