As I told in my earlier posts Baingan or Vankaya or eggplant is the king of vegetables. Any recipe with it tastes really good. This is a very simple recipe. We get huge eggplants in this winter season, I love to make best use of them by making chutney, bharta, pulusu pachchadi and this raita.
Preparation Time: 5 mins
Cooking Time: 10 mins
Recipe Category: Side dish
Recipe Cuisine: Andhra
Serves: 5 people
Preparation Time: 5 mins
Cooking Time: 10 mins
Recipe Category: Side dish
Recipe Cuisine: Andhra
Serves: 5 people
Ingredients:
- Fresh curd - 250 ml
- Eggplant/Big Vankaya/Big Baingan - 1
- Green Chillies - 3 to 5
- Salt - to taste
For Tadka:
- Oil - 1 tbsp
- Mustard Seeds - 1 tsp
- Cumin Seeds -1 tsp
- Black Gram - 1 tsp
- Red Chillies - 2
- Asafoetida - a pinch
- Curry Leaves - 5 to 7
- Corinader Leaves - fist full
Procedure:
- Chop the green chillies, corinader leaves.
- Wash eggplant and apply oil on it. Roast it on stove top.
- Some people cook this in the microwave but I prefer to cook it on stove top only. It tastes very good.
- Turn it repeatedly while cooking, so that the entire eggplant will cook properly.
- Allow this to cool and remove the skin. Mash it with hands. Keep it aside.
- Add salt, chopped chillies and coriander leaves. Add curd also.
- Heat oil in a pan, add all the ingredients under 'For Tadka'.
- Allow them to crackle and add it to the above mashed eggplant. Mix well.
- That's all Vankaya Perugu Pachchadi/ Baingan Raita is ready to serve. Serve it with rice or roti.
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