BAIGAN
KA RAITA |
|
The
raita prepared from round aubergine roasted on a slow charcoal fire or an
oven, is a delectable dish. |
|
Ingredients: Curd
400 gms Round
aubergine
1 large Garlic
5 cloves Green
chillies
2 Mint
leaves
3-4 sprigs Cumin
seeds
½ tsp Salt
to taste Oil/ghee
1 tsp |
Method:
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. |
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