Thursday, September 25, 2008

Roasted Eggplant Pachadi/Raita (Roasted Eggplant Salad With Yogurt)

The more I become acquainted with other cuisines of the world, the more amazed I am to find that every cuisine has very similar dishes. The roasted eggplant Pachadi/Raita is very similar to Baba Ghanouj of Middle Eastern countries. Try this recipe and tell me how you liked it.

4 - 6 Servings


1 large globe Eggplant
1 small Red Onion, finely chopped (Optional)
1 cup Thick Unflavored Yogurt
2 Tbsp Cilantro
1/2 tsp Salt

1-2 tsp Oil
1/2 tsp Brown Mustard Seeds
1 pinch Asafoetida
1 Hot Green Chili (Jalapeno or Serrano), de-seeded, and finely chopped
1 sprig Fresh Curry Leaves


Roast or broil the eggplant in the oven or over hot coals until soft. Place in a brown bag and let cool.

When eggplant is cool enough to handle, peel off and discard the charred skin. Save any juices.

Chop or mash the pulp and combine with the juices.

Add the salt, chopped onion, yogurt, and cilantro and mix well.

Prepare the thalippu: heat the oil in a small pan and add the mustard seeds. When they finish popping, add asafoetida if using and the green chili and curry leaves carefully so as not to get splashed with hot oil. Cook until the chili is softened and pour over the eggplant mixture. Mix well.

Chill for 30 minutes to 1 hour.

Serve cool with any rice, roti, dals or curries as you wish.

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