Name: Baigan Raita (Eggplant Yogurt Salad) recipe by Mayuri Patel at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 large (approx 350g) eggplant (brinjal); 2 cups fresh plain yogurt; 2 tbsp finely chopped onion; ½ - 1 tsp garlic paste; 1 green chilli, finely chopped; 2 tbsp chopped fresh coriander; 1 tbsp oil; 1 tsp salt; ½ tsp cumin seeds (jeera); ½ tsp mustard seeds (rai); 4-6 fenugreek seeds (methi); A generous pinch of asafoetida (hing); Oil for greasing; For tempering (vaghar):; 1 tsp oil; ½ - 1 tsp red chilli powder; 1 dry red chilli

Ingredients Serving: 4

1 large (approx 350g) eggplant (brinjal)
2 cups fresh plain yogurt
2 tbsp finely chopped onion
½ - 1 tsp garlic paste
1 green chilli, finely chopped
2 tbsp chopped fresh coriander
1 tbsp oil
1 tsp salt
½ tsp cumin seeds (jeera)
½ tsp mustard seeds (rai)
4-6 fenugreek seeds (methi)
A generous pinch of asafoetida (hing)
Oil for greasing
For tempering (vaghar):
1 tsp oil
½ - 1 tsp red chilli powder
1 dry red chilli

Instructions

Preheat the oven to 180°C. Line a baking sheet with aluminum foil.
Wash the eggplant, cut off the stem part and cut it into half.
Place the eggplant halves on the sheet, cut side down. Brush oil over the eggplant. Roast the eggplant in the oven for 25- 30 minutes.
Remove the eggplant from the oven. The flesh should have becomes soft. Let the eggplant cool a bit. Peel off the skin. Mash the eggplant lightly.
Heat 1 tbsp oil in a pan over low to medium heat. Add fenugreek and then mustard and cumin seeds. Add the chopped onion and stir fry till it becomes a bit soft.
Add garlic and chopped chilli. Stir fry for a few seconds. Add the fried mixture to the mashed eggplant. Add yogurt, coriander and salt to the mixture. Mix well.
Tempering:
Heat oil in a small pan over low heat. It should not be smoking hot. Add the dry chilli and then chilli powder. Immediately pour the mixture over the raita.
Serve the raita immediately or put it in the fridge to chill it.

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