Eggplant Raita - Vankaya Perugu Pachadi

Ingredients:

• Eggplant- 2 medium
• Yogurt- 3/4 to 1 cup
• Onion- 1 small (if required)
• Salt- 3/4 tsp
• Turmeric powder- 1/8 tsp

For Tempering:

• Oil- 1 tsp
• Urad dal- 1/2 tsp
• Mustard seeds- 1/2 tsp
• Cumin seeds- 1/4 tsp
• Dry red chili- 2 pieces
• Asafoetida- 1/8 tsp
• Green Chilies- 2 , finely chopped
• Ginger- 1/2 inch, finely chopped
• Coriander leaves- a small handful, finely chopped

Method:

1. Wash, dry and roast the eggplant on stove, just as we do for bharta.
2. Apply some oil to the eggplants, so the skin comes out easier after roasting.
3. Keep turning the eggplants, so as to cook on all sides.
4. When it is charred completely, just press lightly with finger tips, if it feels soft on the inside it is completely cooked. 
5. Let it cool and remove the burnt skin. 
6. Place the cooked pieces on a plate and give it a rough chop. 
7. Meanwhile beat the yogurt to a smooth paste. 
8. Heat oil in a small pan and add urad dal, mustard seeds, cumin seeds, dry red chilies and asafoetida.
9. As the mustard splatters, add green chilies, chopped ginger, turmeric powder. 
10. Turn of the heat and let it cool. 
11. Mix the chopped eggplant to the yogurt, add slat and mix well. Now add the tempering and mix again. Finely add chopped coriander leaves and serve with rice or roti. 

Notes:

1. Add finely chopped onion to the tempering and saute for a minute if you want to add onion. 
2. We do not add garlic to this raita as it does not balance the taste. 
3. Store in the refrigerator if you want to keep the leftover for night, but do not keep for the next day. 
4. For best taste serve half an hour after preparation.
5. So you can roast the eggplant, peel the charred skin, chop and keep it ready. Just add to yogurt and finish with tempering half an hour before lunch of dinner.