Monday, July 25, 2011

Baingan raita/Vankaya perugubajji

A wedding at home, the biggest celebration and that really meant a break to blogging.

Refreshed, we are back to blogging. And what better to write about than our favorite veggie- baingan or the brinjal.

Baingan raitha is a youghurt based brinjal dish.

Preperation time: 15-20mins.

Serves: 4


Large brinjal (bhartha baingan) 1
Onion 1
Green chilles 2
Thick curds (yoghurt) 1 and a half cup
Refined cooking oil 2 tsp
Cumin seeds (Jeera/jeelakarra) 1 tsp
Mustard seeds (Rai/ Aavalu) 1 tsp
Black gram (Urad dal/uddipappu) 1 tsp
Red chillies 2
Curry leaves 4-5
Fresh and chopped coriander 2tsp
Sugar to taste
Salt to taste

Fresh and grated coconut for garnishing


Wash, wipe and apply oil to the b
rinjal. Place in on the stove to fry. Keep rotating the brinjal until it changes color. A grill can also be used if available. Set aside to cool.

Chop the stem portion of the brinjal. Peel the brinjal, the peel wears off quite easily. Mash well.

Finely chop the onion and green chillies.

In a pan, heat 2tsp oil. Add mustard seeds and as they pop, add cumin seeds, black gram, chopped coriander, curry leaves, chopped green chillies and onion, red chillies and sauté until the onions turn golden brown.

Add sugar and salt to taste to the cup and a half of thick curds and beat well.

Add the beaten curds, onion seasoning, 2 tsp fresh and grated coconut to the mashed brinjal and beat until well mixed.

Baingan raitha is a flavored rice, Indian bread supplement. A must try for all brinjal lovers.

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