Posted on | September 22, 2010 | 10 Comments |
Anybody who has had any kind of exposure to Indian cuisine must be familiar with the term Raita. Raita is the generic name for a yogurt based side usually served with biryani or Pulao. The cooling effect of the yogurt makes it a welcome addition to any spicy meal, so most Indian restaurants serve Raita with almost all their entrées. Raita is normally made with raw vegetables, but I don’t think there is a rule against using cooked vegetables. At least I am not aware of such a rule, so I am calling this dish Raita too. This is one of my go-to sides for SBD phase 1 meals, goes nicely with some spicy grilled chicken or spicy pan-fried fish.
- 3/4th cup thinly sliced eggplants
- 2 tbsp thinly sliced shallots
- 4 garlic cloves, sliced
- 1/4 tsp cumin seeds
- 1/4 tsp red chili powder
- Salt to taste
- 1-2 tbsp oil
- 1 cup yogurt
Heat the oil in a saucepan and add the shallots and garlic. When the shallots start to brown, add the cumin seeds, red chili powder and salt and cook on low heat for 3-4 minutes.
Increase the heat to high and add the eggplants. Stir fry on high heat for 3-4 minutes more till eggplants are softened and the spices are evenly distributed.
Remove from the heat and let it cool down a bit. Now stir in the yogurt and adjust seasonings.
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