Friday, May 3, 2013

Baingan/Eggplant/Brinjal Raita


Curd - 1 cup
Brinjal - 1 medium size
Onion - 1 tbsp apprx. finely chopped
Garlic - 1 clove, minced finely or grated
Cumin seeds - 1/2 tsp
Corriander leaves - 1 tbsp, finely chopped
Mint leaves - 2 or 3, finely chopped
Oil, salt, chilli powder as per taste

Cooking the Brinjal
The brinjal can be cooked in the gas burner or microwave or in the conventional oven too.

Oven - Preheat to 300 degrees and then put the brinjal in a baking sheet and turn sides till its skin shows sign of cracking and can be peeled off. Also check by putting through a knife or a spoon if it is cooked from inside.
Gas Burner - Put the brinjal directly on the gas burner and let it cook, till the outer skin starts showing cracks. Change sides so that it is cooked uniformly.
Microwave - Make slits all over the brinjal so the air can escape while it is microwaving. Else the brinjal will burst like an egg. Put the brinjal in a microwave safe bowl and cook till half cooked. Turn to the other side and cook, so it can evenly cooked all over. The brinjal will be extremely hot, so be cautious while handling it

Once the brinjal is cooked, allow it to cool down completely. Peel off the outer skin and mash well using a fork or spoon.

And now the recipe for Baingan Raita
  1. Beat/whisk the curd. Mash the cooked brinjal and add to the curd, also add salt and onion
  2. Heat oil in a pan just to do the tempering. Add the cumin seeds and allow to crackle, then add the garlic and saute for few seconds and turn off the flame and pour it to the curd-brinjal mixture
  3. Stir well. Garnish with red chilli powder, coriander leaves and mint leaves. Serve it at room temperature or cold, with chapati, roti or rice.

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