This delicious raita can, alternatively, be prepared with courgettes. Either way it is a perfect accompaniment to any curry or biriyani dish.
Serves: 3 – 4
Prep time: 10 mins
Cooking time: 30 mins
Ingredients
1 baby aubergine, sliced into very thin rounds
3 tbsp oil (or more of needed)
¼ tsp salt
FOR THE YOGURT
1 cup yogurt (Greek if preferred)
Salt to taste
¼ tsp cumin
¼ tsp chilli powder (optional)
¼ tsp garlic granules
FOR THE TEMPERING
2 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
½ tsp dried chilli flakes
5-6 curry leaves (fresh or dried)
Method
1. To prepare the aubergines, heat the oil in a wide based frying pan. Place the aubergine slices in a single layer and sprinkle with salt. Gently fry, turning over once, until they are golden on each side. Remove with a slotted spoon onto a serving dish and set aside. Repeat if necessary, until all the slices are cooked (adding more oil if needed).
2. To prepare the yogurt, whisk until smooth. Mix in all the dry ingredients and then pour over the cooked aubergine slices.
3. To prepare the tempering, gently heat the oil in the same frying pan used to fry the aubergine. Stir in the seeds and allow to sizzle. Add in the chilli and curry leaves and swirl around the pan. Then pour over the yogurt.
4. Allow to cool, cover and refrigerate.
