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Aubergine Raita

Madhuri.Dixit's picture
Ingredients
  Aubergine 1 , diced
  Onion 1 , diced
  Corn oil 2 Tablespoon
  Onion seeds 1⁄2 Teaspoon
  Curry leaves 4
  Dried red chilies 3
  Garlic 2 Clove (10 gm)
  Tomatoes 2 , diced
  Green chilies 2 , chopped
  Coriander 1 Tablespoon, chopped
  Mint 1 Tablespoon, chopped
  Natural yogurt 6 Ounce (175 Gram)
  Water 3 Ounce (75 Gram)
  Salt 1 Teaspoon
  Mint 2 (For Garnish)
Directions

Set the prepared aubergine and onion dice to one side.
Heat the oil in a medium-sized saucepan and fry the onion seeds for about 30 seconds before adding the curry leaves, dried red chillies and garlic cloves.
Fry these for another minute, lowering the heat, if necessary.
Add the aubergine, onion and tomatoes to the saucepan and continue frying for about 5 minutes, stirring occasionally.
Gradually add the green chillies, fresh coriander and mint and stir to mix.
Remove from the heat and set aside.
In a serving dish, whisk the natural yogurt along with the water and salt.
Pour the aubergine mixture over the top of the yogurt and gently mix together.
Serve garnished with the mint sprigs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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