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Green Eggplant Yogurt Curry (Brinjal Raita) Recipe

I worked as a banker for 17 years. I love staying fit and cooking tasty and healthy meals. I don't use artificial colors and preservatives.

Green Eggplant Yogurt Curry (Brinjal Raita)

Green Eggplant Yogurt Curry (Brinjal Raita)

This Is One of My Favorite Dishes!

Raita is a regular summer dish in our house. It is either served with boiled plain rice or with a spicy rice dish or pancakes. As it is made of curds or yogurt, it has a soothing effect on the stomach. It cools the whole body system during summer.

This recipe is easy and quick. The freshly chopped onions, which are added in at the end, make this curry crunchy and delightful.

Once you add curds, keep the curry in the refrigerator to prevent it from becoming sour. The curry should be consumed within 24 hours. Enjoy!

Cook Time

Prep timeCook timeReady inYields

15 min

10 min

25 min

4 servings

Ingredients

For the curry:

  • 3-4 long green eggplants (brinjal), chopped
  • 3 tablespoons grated coconut (optional)
  • 1 glass yogurt or thick curd
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon or less asafoetida (hing powder)
  • 2-3 green chilies
  • 1/2 cup onions, finely chopped
  • 2 tablespoons coriander leaves, finely chopped
  • 1/2 teaspoon oil
  • Salt to taste

For the tempering:

  • 1/2 teaspoon white lentils
  • 1 dry red chili, broken
  • 8 curry leaves
  • 1/2 teaspoon mustard seeds
  • 1 1/2 teaspoons oil

Instructions

  1. Wash the eggplants and chop. Immerse them the freshwater for 15 minutes. The soaked water should turn brownish. Discard it.
  2. Heat 1/2 teaspoon of oil in a pan. Throw in the chopped eggplant. Stir-cook for 2 minutes. Add some water and cook covering the pan until the eggplant becomes completely soft. Turn off the fire. Allow it to cool.
  3. Once cold, transfer the eggplant into a mixer grinder. Add grated coconut, green chilies, mustard seeds, asafoetida, a portion of the yogurt or thick curd, and salt. Grind to get a near-smooth sauce or paste.
  4. Transfer it to a mixing bowl. Add the remaining yogurt, chopped onions, and finely chopped coriander leaves. Mix well.
  5. Make the tempering: Heat 1 1/2 teaspoons of oil or ghee in a small pan. Add the mustard seeds, white lentils, broken red chilies, and curry leaves. Saute on low fire till the mustard splutters. Pour this tempering on the raita. Mix at the time of serving. This ensures the crispiness of the tempering.
  6. Serve eggplant (brinjal) raita with plain boiled rice or any other spicy main course rice dishes or pancakes. Enjoy the mild and flavorful taste!