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    Home » By Ingredient » Vegetables » Eggplant~Brinjal

    Published: Mar 8, 2010 · Modified: Sep 3, 2011 by usha

    Brinjal Raita

    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!

    Brinjal Raita

    Cooking Time: 7 - 10 minutes
    Yields: 2 cups

    Printable Recipe

    Ingredients:
    • 3 teaspoon Oil
    • ½ small Onion chopped
    • 2 Green Chilies chopped
    • 1 teaspoon 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 teaspoon Cumin Powder
    • Cilantro to garnish
    Preparation:
    • 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.

      Brinjal Raita Preparation
    • 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.

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    1. sig says

      March 14, 2010 at 6:52 pm

      I have had another dish where the eggplant pieces are sauteed and then the yogurt is drizzled over it, I loved that combination. So I am sure the raita will be great too.

      Reply
    2. Malar Gandhi says

      March 09, 2010 at 1:38 pm

      I love brinjal raitha, thought i am the only one' who turns everything into yogurt based dish...this looks wonderful delicious:)

      Reply
      • usha says

        March 10, 2010 at 7:54 am

        Well, that is the only way I get my daily required or at least some of the calcium thru my diet.. I don't like plain yogurt.. 🙂

        Reply
    3. Bong Mom says

      March 09, 2010 at 12:47 pm

      Brinjal Raita tastes awesome, had it at a party and loved it

      Reply
    4. Bong Mom says

      March 09, 2010 at 12:47 pm

      Hey, this is in answer to your question about Doi Ilish.

      If you don't get Hilsa, look for a fish called Shad. But I myself don't see it too often these days.

      If nothing else try with salmon, won't taste same but we like it. If using salmon, marinate the salmon with a little fresh lime juice, salt, ginger paste, red chili powder and turmeric for at least 30-40 minutes before you cook

      Reply
    5. chitra says

      March 09, 2010 at 12:26 am

      Never heard or had an opportunity to taste this..I luv brinjals..so i will surely like this..nice entry !!

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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