I love any kind of raita. This raita is my favorite. My mom used to make this so often, and I used to just eat it all as she prepared this raita. Except for roasting the eggplant, it takes just a few minutes to prepare this dish.
- 6 round eggplants
- 2 cup yogurt or curd
- 1 tsp oil or ghee, 1 tsp mustard seeds, 1 tsp cumin seeds, pinch of hing, 1 red chilli.
Wash and clean the eggplant dry. Apply oil on covering the entire eggplant. Roast it over direct flame f, turn it often so that it cooks evenly. Roast till the brinjal shrinks, blackens and starts peeling off. Cool,remove the skin and mash the same.
In a bowl, beat the yogurt, add the mashed eggplant. Add salt to taste.
In a small pan, add oil. Next, add mustard seeds, cumin seeds, hing, and the red chilli.
Add this to the eggplant, yogurt mixture. Server with Pulav, or plain rice or chapathi.