April 22, 2015

Smoked Brinjal Curd Raita | kalchina Vankaya Perugu Pachadi | Roasted Eggplant Yogurt Raita | Baigan Ka Raita | Baingan Dahi Raita | Seasoned Eggplant Yogurt Raita


happiness is eating vegetables which you don`t like.Thanks to god who blessed such a beautiful nature for us.Feels some time sad on restarting non vegetarian again..When we have lots of vegetables in front us,why to eat meat??!! Uphhhh! I should start think about this again...Ok..
Coming to this,I have told in few previous posts that I don`t like/eat brinjal..The mushiness of the pieces irritates me to touch..But,this time dared to start use,and searched for categories.Like,curd raitas,chutneys n pulusu recipes are my favorite and this brinjal works out well in these categories awesomely.Though Iam not from Andhra Pradesh,loved this version really which is popular in state. The pulp of eggplant wont gives a nasty feeling for those haters (like me) and curd dominates the brinjal.If you are a lover of brinjal or curd raita lover must try this easy peasy recipe which is best combination with rice and even with some hot rotis.

WHAT YOU NEED


1 Big purple Brinjal/Eggplant (I used half size only)

1 cup Fresh curd/yogurt+1/3 cup water* (optional)
according to your taste- salt
coriander leaves for garnish – optional



POPU/TEMPERING/SEASONING

1/2 tsp mustard seeds
1 tsp -cumin seeds
3 -5 dry red chilli (endu mirchi) (depending on your taste)
2 -3tsp cooking oil
2 pinches of asafoetida/hing powder (inguva podi)
few curry leaves
urad dal/mina pappu-1 tsp


HOW TO COOK

Wash, wipe dry brinjal and apply oil. Roast on stove to cook evenly turn all sides every time and when it cooks finely remove and after few minute peel skin, and reserve the pulp.

Mash the pulp with potato masher/fork. Take curd in a bowl and add salt. Add the mashed brinjal, and stir in well to mix evenly.

Prepare  popu/seasoning by heating oil in a small sauce pan/tadka pan. Add mustard,cumin seeds, red chilli, asafoetida,curry leaves,urad dal n 3-4 cilantro leaves. Switch off and pour over the raita. Add in coriander leaves if using, stir in and let it rest for few minutes.

Serve with white rice or even with roti also tastes good.


MAHAS NOTES


This method of roasting on stove top allows a good desirable smokiness which is very appealing.

Don`t  skip the seasoning. It is most important step in raitas which brings the flavors together.

Some chilling will really help in elevating this simple creation. However, if you are in a hurry, don’t worry. Just dig in.




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