This 'Baingan raitha' is made from an egg plant. It is easy to prepare and is considered a comfort food during hot summers.You can also serve this dish as a dip along with baby carrots, grilled broccoli, pita chips, veggie chips, and potato chips. This goes well with Rice/Chapatis/Parathas. Tastes Yummy when mixed with rice and red hot pickle on the side.
Egg plant- 1 whole
Peanut/olive oil -to brush the outer skin of eggplant
Methi seed powder- 1/4 tsp
Jeera powder-1/4 tsp
Salt to taste
Yogurt- 2 tbsp
Sour Cream-1/2 tbsp
Peanut oil- 1 tsp
Mustard seeds-1/4 tsp
Urad dal- 1 tspGreen chillies/Jalapeno- 2-3
Wash thoroughly the whole eggplant and brush/smear with oil.Then roast over the open flame(Keep turning around so that the whole eggplant gets evenly blackened) until the outer skin gets charred. Dip in cold water.Remove the skin and cut the eggplant into small pieces.
In a kadai add oil.When it gets hot, add mustard seed,urad dal,red chillies,green chillies,curry leaves.Turn off the heat.Add Jeera and methi seed powder.
Add the seasoning on the cut brinjals.Just before serving add Yogurt, Sour cream and salt.Garnish with coriander leaves.Enjoy...