Couple of years ago when my cousins visited us, their acquaintance invited us for dinner. It was a delicious dinner and on the menu was brinjal raita. It was outrageously delicious! It was the first time I ever tasted it and was awesome. Ever since, I wanted to try it and unfortunately I did not have the recipe.
Growing up, I remember my mom making vankaya baaji and vankaya bartha but never raita. In telugu, brinjal or eggplant is called vankaya. Anita’s Kitchen started a new event, Vegetable Marathon and this month’s vegetable is Brinjal or Eggplant. I don’t make brinjal very often at home as U is not very fond of it. I am not very picky about this vegetable and wanted to cook something different with the vegetable. So I tried this raita today. I followed the spinach raita procedure but with different spices. It turned out good but not as good as the raita I tasted couple of years ago!
Cooking Time: 7 – 10 minutes
Yields: 2 cups
- 3 tsp Oil
- ½ small Onion chopped
- 2 Green Chilies chopped
- 1 tsp crushed Garlic
- pinch of Turmeric
- Salt to taste
- 1 long Brinjal or Eggplant
- 1 – 1 ½ cups Yogurt (I forgot to measure. It is an approx. qty. I used homemade yogurt)
- ¼ tsp Cumin Powder
- Cilantro to garnish
- Cut the vegetables. Slice the brinjals or eggplant and add them to salted water. This stops the discoloration of the brinjal.
- Heat oil in pan, add onion and green chilies and saute for a minutes. Add garlic, pinch of turmeric and salt and mix well.
- Add brinjal slices and saute until the brinjal is tender and almost mushy.
- Remove from heat and let it cool.
- In a separate bowl beat the yogurt and cumin powder. Add salt if required. This depends on how much salt was added to brinjal.
- Add this is yogurt and garnish with cilantro and cumin powder.
- Serve it with plain rice or with biryani.