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Eggplant with yogurt side dish for rice – Brinjal Raita – Brinjal with yogurt – side dish for rice

We had one Indian restaurant near by our office. So whenever we have meetings with my boss on Friday we make it as Friday Lunch meeting as he love Indian food. They serve good naan and I love their Eggplant with yogurt sauce. They have close down couple of years ago. After they have closed down whenever I feel like having it I do it at home. It is perfect raita for lot of one pot meal. 
Ingredients:


Eggplant / Brinjal – 3 ( I have used long variety and medium size)
Butter milk – 1/4 cup
Fresh Yogurt – 3/4 cup
Onion – 1 (slice thinly)
Salt to taste
Mustard seeds – 1/4 teaspoon
Urad dhal – 1/2 teaspoon
Begnal gram dhal
Red chilli powder – 1/2 teaspoon (If you are seasoning skip this)
Garlic – 4 pods
Olive Oil – 4 tablespoon
Coriander leaves / Cilantro – 1 tablespoon (finely chopped)


For Seasoning – (optional) I did seasoning
Mustard seeds – 1/4 teaspoon
Urad dhal – 1 teaspoon
Begnal gram dhal – 1/2 teaspoon
Dry red chillies – 2 to 3 (adjust to your spice level)
Curry leaves  – 10
Oil – 1 teaspoon



Method:


Cut the eggplant and leave it in water till you need it. Heat the flat broader pan and add oil.  If you are seasoning do it in the same pan. Add a teaspoon of oil and when hot add mustard seeds and let it pop. Add urad dhal and bengal gram dal. Fry them till it is brown color. Add curry leave fry for 10 sec. Add garlic and fry till golden color. Add onion and fry till they are transparent. Keep it aside. 

Add cut eggplant with salt and fry till they are fully roasted.

Whisk together butter milk, yogurt, Salt, If you are not seasoning add red chilli powder to it. Add this to eggplant and mix well.  Add coriander leaves mix well. 

Raita is ready to be served

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