Eggplant Raita
1 hour 20 min. Recipe Yield:
4 servings Difficulty:
Medium recipe
Eggplant raita is a recipe for Indian cuisine, this recipe, like all Indian cuisine, is very aromatic and can be spicy if you’re not used to it. Therefore, control the amount of hot pepper. For example, hot ground pepper can be replaced with paprika, and capsicum can be reduced in quantity. Sour cream will certainly reduce the perception of spiciness, but don’t fool yourself, if you have stomach problems, it’s better to reduce it, this will not worsen the taste of the raita.
Recipe Ingredients
Cooking Recipe
The recipe forEggplant raitais very simple. First you need to prepare all the products, since the cooking process is very fast. Cut the eggplant into slices 0.5 cm thick. Place the chopped eggplant in salted cold water, so it will not darken. Grind the cumin.
Grate the tomatoes and ginger and mix with grated hot pepper.
Fry the eggplant in vegetable oil on both sides until golden brown. Place the eggplants on a paper towel to remove excess oil.
Pour a small amount of oil into the frying pan where the eggplants were fried, add cloves and black peppercorns. When the spices begin to crackle, add the rest of the spices and a mixture of tomato, ginger and pepper. Mix everything well and simmer until the liquid evaporates.
Place a small amount of spice sauce in a baking dish, followed by a layer of eggplant. Next is sour cream, then spice sauce, chopped parsley and again eggplants. Continue until the last eggplant, the top layer should be sour cream, herbs and spice sauce. Place raita in the refrigerator for 1 hour, and then serve.