Baingan/Eggplant/Brinjal Raita

Ingredients

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.

Cucumber Raita

Ingredients

Cucumber - 1
Onion - 2 tbsp, finely chopped
Tomato - 1 tbsp, finely chopped
Corriander leaves - 1 tbsp, finely chopped 
Mint leaves - 3 or 4, finely chopped
Curd - 1 cup
Cumin powder - 1/4 tsp
Chilli powder - 1/4 tsp
Salt as per taste

Method

• Wash the cucumber, peel off the skin and cut them into small cubes.
• Beat or whisk the curd in a bowl. Add all the ingredients one by one and mix well

Goes well with any kind of hot and spicy food, because cucumber mellows down the spicyness of the food. You can also try sprinkling a pinch of chat masala for added flavor.

Murungaikkai Kaarakuzhambu

The first vegetable that comes in mind for making kaarakuzhambu is drumstick. Brinjal and drumstick makes a wonderful pair for sambar or kaarakuzhambu. I have not used brinjal as I did not have them handy. Don't miss to add garlic and shallots for they enhance the taste of the kuzhambu.

Ingredients

Murungaikkai - 10 pieces, cooked
Pearl onions/shallots - 10
Tomato - 1 small size
Garlic - 4 or 5 cloves
Coriander powder - 2 tbsp
Jaggery - 1 tsp
Tamarind - lemon size, soaked and extracted
Salt, turmeric powder, hing as per taste

To Temper
Oil, mustard seeds, fenugreek seeds, cumin seeds, curry leaves and dry chillies as per taste

To Grind
Grated coconut - 3-4 tbsp
Pearl Onion/shallots -3
Fennel seeds - 1 tsp

Method

1. Grind the coconut, onion and fennel seeds into a smooth paste adding required amount of water
2. Heat oil, do the tempering, add the garlic and saute for a min. Add in the onions and fry for few minutes until they start turning translucent.Now add the tomato and saute till oil oozes out from the mixture
3. Then add the tamarind paste, coriander powder, salt, hing, turmeric powder and the ground paste. Add the cooked drumstick and add about a cup of water, cover with a lid and cook for 10 mins over medium flame.
4. Once the raw smell goes off add the jaggery and give a quick stir. Simmer for 5 mins and turn off the stove

Note Can also be prepared using vegetables like brinjal, ladies finger or just with shallots (small onion)