Black Brinjal - 1 big (200 gms)
green chillies - 4 to 5
Cumin seeds - 1/2 tsp.
turmeric powder - apinch
salt to taste
fresh coconut - 1 Tblsp , grated.
Onion, finely chopped - 1
curds - 1 to 1 1/2 cup

For the seasoning:

Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Curry leaves - few
Asafoetida - a pinch

Smear oil over the brinjal and roast it on fire till the skin wrinkles. Pell the skin. Mash the pulp and keep aside. Grind the chillies and coconut to a coarse paste. Add curds, salt and turmeric powder.

Add the mashed brinjal and mix well. heat the oil. Add the seasonings and fry. Cool and pour over the brinjal mixture. Mix well. Sprinkle fresh coriander leaves and finely chopped onion.

Return to Raita recipes - Indian Salads & Raithas