VEGETARIAN

Baingan Raita EGGPLANT CURD SALAD

VEGETARIAN

~South Indian Recipe~

~South Indian Recipe~

RECIPE

1 Bigger Eggplant
30 dkg (10 ounces) of curd
1 onion
1/2 of green chilli
1/2 glass of Kefir or Yogurt
Vinegar
Salt
Water if needed

To learn how to make your own Kefir at home click here

Eggplant Salad with Curd, or in Hindi, Baingan Raita.

Now, let's start with preparing this delicious Indian salad.

First bake one bigger eggplant, in oven or in frying pan with lid. You should not use any oil for baking.
For me it is more simple to bake in pan, but always I use protecting plate for gas bellow pan that food not burn.
If eggplant is too big, you can cut the top that it can fully enter into pan. Eggplant should be baked till inside become soft.

Peal eggplant gently and carefully, that you not remove too much of inside with skin.                                                          

Cut eggplant on little pieces because it should melt with curd creme.

Cut onion on tiny slices and peal and cut finely or squash one piece of garlic.

Cut green chilli on half. You can use canned or fresh one. For salad use just one half of chilli.

Put some oil into pan and add onion, garlic and half of chilli. Fry it till onion soften and get little colour, not much.             

For making creme from curd, I am using mixer. But you can also do the same with fork in bowl.

 

 

While curd is in mixer add eggplant pieces to frying onion and chilli. Mix it all the time while frying, that all ingredients get hot taste from chilli.   

Add salt, Kefir or Yogurt, and little water, that curd become more liquid. Then add vinegar that salad get more sour taste. All spices add by your personal taste.

Put curd to serving bowl. Throw out half of green chilli and add to curd still hot eggplant with onion. If you like more hot taste, you can add little chilli powder.

Mix all fine, and serve with main meal. This Eggplant Salad is usually eaten with rice and some vegetables. But also it is matching well meals with potatos.

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