Brinjal In Seasoned Curd

Recipe By:
Courtney
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  • Yield 8 Servings
  • Level Medium

A recipe made of eggplant with curds goes well with rice as sidedish.
 

Ingredients

  • 1 large brinjal
  • 1 1/2 -2 cups curds
  • 1 tablespoon chopped coriander leaves
  • Salt to taste
  • Seasoning (for pachadi):
  • 2 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 2-3 green chillies, cut
  • 1 sprig curry leaf
  • For raitha:
  • 1 green chilli, minced
  • 1/2 teaspoon each chilli, coriander, cumin powders
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Directions

  1. 1. Smear oil all over brinjai, make slits. Cook on direct flame.
  2. 2. Keep turning the brinjal every now and then till skin gets dark and wrinkled. When cooked, the skin will peel off easily.
  3. 3. Cool, peel skin and mash thoroughly.
  4. 4. Beat curds smooth, add mashed brinjai, salt and chopped coriander leaves; mix.
  5. 5. For Pachadi: Season in oil the ingredients given, pour into curds mix.
  6. 6. For Raitha: Mix into curds and brinjai mash the ingredients given.
  7. 7. Serve with seasoned rice or pulav.