The most common raitas prepared in our kitchen are bundi raita, onion – tomato raita, mixed fruit raita, kheera raita etc. Biagan raita is decidedly tastier.
- Baigan 1
- Curd 2 cups
- Red Chili powder
- Turmeric powder
- Jeera powder
- Sendha namak ( rock salt)
- Pudina Leaves
- Mustard oil.
- There are many varities of baigans. Selection of proper quality of baigan is important. Any baigan can be used as long as its skin is not hard. The skin of some varieties of baigan leave a bitter after-taste. Do not use the thin long variety of baigan. It is safer to use round baigans for raita.
- Slice the baigans length-wise into half. Then cut them into about ½ inch thick slices. If long variety of baigans are used, cutting them into round slices would be as good.
- Marinate the baigan slices with turmeric powder, red chili powder and salt for about 15 minutes or so.
- Mix one tea spoon of sugar into the curd and stir well.
- Pass the curd through a thin sieve to give it smooth consistency.
- Chop 10 to 12 pudina leaves finely and mix into the curd
- Fry baigan slices in a frying pan on medium fire till brown, ensuring that the slices do not break up.
- Allow the fried slices to cool to room temperature.
- Spread the baigan pieces in a flat bottom shallow serving bowl.
- Pour the curd.
- Sprinkle red chili powder, sendha namak, jeera powder and salt on top. Do not stir.
- Garnish with whole pudina leaves.
- Keep it in the fridge for about 15 minutes or so.
Baigan raita is ready to serve. It goes best with roti, paratha, puri etc. though it can be eaten with rice as well.
Check out my blog for Bathua Raita and Lauki raita also which is one of my favourites.