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The raita prepared from round aubergine roasted on a slow charcoal fire or an oven, is a delectable dish. 



Curd                                        400 gms

Round aubergine                    1 large

Garlic                                      5 cloves

Green chillies                         2

Mint leaves                            3-4 sprigs

Cumin seeds                           ˝ tsp

Salt                                          to taste

Oil/ghee                                  1 tsp



Wash the aubergine and make five small gashes on it. Peel the garlic and insert a clove in each gash. Now roast on slow charcoal fire by covering with the slow burning wood or charcoal for 20 minutes. Alternatively, roast in an oven at a low temperature. Test with a knife whether done. If it passes through easily, then remove from the fire and dip in a bowl of water to cool. Then remove the charred skin carefully. Mash the pulp and keep. Now whisk the curd and mix the pulp. Add salt. Finely chop the green chillies and mint leaves and add to the mixture. Then apply ‘baghar’ by heating a tablespoon of oil in a ladle and adding cumin seeds. When they begin to crackle, pour onto the raita. Serve in a bowl along with vegetables and chapattis.