This is one of my favorite raitas. I can finish all of it alone. I just enjoy it. Here is the recipe with step by step picture representation.
Ingredients:
- Eggplant 1 big
- Onion finely chopped
- Salt to taste
- Fresh plain curd 1/2 cup
- Coriander leaves finely chopped
- Sugar a pinch
- Green Chilies 2 - 3
Method:
- Preheat the oven to 220 degree C
- Wash the eggplant. Prick it all over with a fork. Brush its skin with oil.
- Place it over a oven safe plate lined with aluminium foil.
- Place this plate of eggplant in the preheated oven for around 50 - 60 minutes. Just keep rotating after every 10 minutes so that it gets roasted from all sides.
- Once it is done remove from the oven.
- Peel off its skin when it is hot.
- Mash it.
- Add to it the remaining ingredients - chopped onion, chopped green chilies, coriander leaves, salt to taste, pinch of sugar(optional) & curd. Mix.
- Serve chilled !!
Tips:
- You can roast eggplant on direct gas or on a tawa. But if roasting on direct flame, don't prick it.
Related Recipes:
- Cucumber Raita
- Methi Thepla
- Veg Sizzlers
- Cheesy Garlic Bread with a twist
- Masale Bhaat
- Jeera Rice
- Brown Onions for Biryani
- Black Forest Cake
- Paneer Makhanwala
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