Brinjal Raita / Eggplant Raita

Brinjal raita, is a salad like side-dish of India which can also be called as brinjals or eggplants in seasoned curd. This is a very tasty and easy raita that serves as the best side-dish for Biryani. It can be made in minutes, not spicy; also brinjal blends well with the curd and tastes so good. My Mom used to make this brinjal raita, and mutton masala for biryani and it was and is the best platter I enjoy, am a big fan of her biryani combos and I drool when she just announces the day's special menu. Have been learning a lot from her apart from cooking and she is my best best friend in this world next to my hubby and I really want to dedicate this raita specially for her. 

Coming back to the recipe, this brinjal is so simple to make, yum and worth trying. Try it when you make biryani and get everyone's praise. 

My Mom's best yummy biryani platter or combos

Main course - Chicken biryani with normal rice / with basmati rice (or) Vegetable biryani (or) Capsicum biryani 

Sides - Non-Veg : Mutton masala without ginger, garlic and tomatoes 

Veg : Tangy Spicy Brinjal Masala 

Raita - Brinjal raita (or) Onion raita 

INGREDIENTS

Serves 3 People
Total Preparation Time - 10 minutes 

1. Brinjal / Eggplant - 1 (I used the big purple one it weighed nearly 220 grams, you can use the smaller white or purple brinjals)
2. Thick Curd / Unflavored Yogurt - 1 cup (250 grams) 
3. Dry red chillies - 2 
4. Asafoetida / Hing - 3 pinches 
5. Skinned black gram / Urad dal - 1/2 spoon 
6. Mustard seeds - 1/4 spoon 
7. Salt - As per taste
8. Oil - 5 spoons 

PREPARATION METHOD

• Beat curd well until smooth and set aside. 
• Wash brinjal / eggplant well in water and chop into cubes and place it in a bowl of water to avoid browning and set aside.
• Place a pan on flame and pour oil into it. After it heats up add mustard seeds and let it splutter. Then add Skinned black gram (urad dal / ulutham paruppu) and saute until the black gram turns slightly brownish. 
• Now add dry red chillies, asafoetida and saute for a few seconds on low flame. 
• Then add the chopped brinjal, salt and saute well on low flame until it gets cooked well, it may take 3 to 5 minutes.  
• Then add the curd and mix well. Check for salt add if needed and remove from flame immediately. 
• Serve!!

TIP 1: You can add more curd or reduce according to your taste but more curd will taste great. I like it with less curd so I have added just half a cup of curd.

TIP 2: After adding curd remove from flame after a few seconds. Do not cook after adding curd just give a stir or two and remove from flame. 

Delicious Brinjal Raita is now ready!! Serves best with Biryanis!! 


Linking this recipe to Viji's Feast for your guru event 
and 
also to ezcook book and Chef Mirelle's event Taste of the tropics - Authentic Indian Platter event.

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