Easy Eggplant Raita
An easy and flavourful side dish. A great basic raita recipe that can be modified turn into cucumber or beetroot raita too (see recipe notes)!
Ingredients
- 1 medium eggplant (recommend Chinese eggplant - with light purple skin)
- 1 cup yogurt (I recommend the full fat version for a creamy flavour)
- 1/2 cup water (or milk for a creamier version)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground coriander
- 1/4 tsp ground cumin
- 5-6 curry leaves
- 1/2 tsp whole cumin seeds
- 1-2 whole dried chilli
- oil (for frying)
Instructions
Fry the Eggplant
- Wash and thinly slice the eggplant.
- Heat a large frying pan with 2-3 tbsp oil (enough to coat the bottom the pan) on medium heat.
- Fry the eggplant in batches. Place in a single layer, cook for about 2-3 mins then flip over and cook another 2-3 mins, till softened and golden brown. Add more oil to the pan for the next batch.
- Set aside and prepare the yogurt.
Yogurt
- Mix the yogurt with 1 tsp salt, 1/2 tsp coriander, 1/4 tsp cumin and 1/2 cup water.
- Stir to reach the consistency you like. I prefer a thicker raita, but if you want a thinner consistency raita add more water or milk to thin it out.
- Mix the fried eggplant into the yogurt mixture. This can be made ahead of time and refrigerated up to 2 days till you are ready to serve.
Tardka (Flavoured Oil Topping)
- When ready to serve, heat 3 tbsp of oil in a small frying pan on medium heat.
- Add the dried red chilli, 7-8 curry leaves, 1/2 tsp cumin seeds.
- Cook for 1-2 mins till it starts to sputter and get fragrant (careful not to overcook or the spices will burn).
- Carefully pour the flavoured oil and spices over the raita (it will sputter a bit).
Notes
Beetroot Raita Variation
Substitute the fried eggplant with boiled diced beetroot. It will turn the yogurt a lovely pink shade. Try this for valentines day!
Cucumber Raita Variation
Substitute the fried eggplant with raw diced cucumber for a fresher flavour.