Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, aubergine raita. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Aubergine Raita is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Aubergine Raita is something which I’ve loved my entire life.
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines. Learn about The Spruce Eats' Editorial Process. With yogurt, spring onions and mint, it's a refreshing accompaniment to meat dishes Aubergine raita.
To get started with this recipe, we must prepare a few components. You can have aubergine raita using 2 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Aubergine Raita:
- Prepare 1 Aubergine 500gm greek style yogurt 1 teaspoon mustard flakes 1 chilli 1 garlic clove Small piece of ginger 1/2 cup chopped coriander Few leaves of mint finely chopped Salt to taste
- Get Garnishing :- 1 teaspoon chilli flakes 1 tablespoon green Capsicum 1 tablespoon red Capsicum 2 green onion
I use a small coffee grinder, but you could use a pestle and mortar too. Layer the sliced aubergine on a shallow dish. Pour the yoghurt over the top evenly. To make the tadka, heat the oil in a small pan and add the panch poran.
Instructions to make Aubergine Raita:
- Put the Aubergine in microwave on full for 4 minutes. (it can be roasted in oven or on top of gas burner) remove and mash it up. You can do it by hand or food processor. In a bowl mix the above ingredients and garnish with onion, chilli flakes and capsicum.1.
After a few seconds, when it starts to sizzle, add the curry leaves and green chillies then cook just a few seconds more. Pour the tadka over the aubergine raita and serve. Now buy Chetna's brilliant book Chargrill the skin of the aubergines by blackening them under a grill. When thoroughly burnt, place in cold water to cool, then peel off the skin of the aubergines. Dice the aubergine and place into a large bowl.
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