Spiced yoghurt with eggplant (Baingan ka raita)

Raita is an essential side dish served with pulao or biryani. There are 1000'sof variations of raita made with all manner of vegetables and fruit. Raitas mainly serve as a palate cleanser for the bolder and spicier biryani that they accompany.

This is a lovely version of Odisha and Bihar. It is bold and flavourful, making it perfect to serve with anything. The eggplant is soft and blends well with the creamy spiced yoghurt. This raita pops with spice. Traditionally, the raita has the eggplant mixed into the yoghurt; however, I have layered it on top for a more contemporary look.

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Ingredients:

For the spiced yoghurt:

Salt, to taste

1/4 teaspoon turmeric

1/2 teaspoon ground cumin seeds

1.2 teaspoon ground coriander seeds

3 garlic cloves, minced

For the spiced eggplants:

4 tablespoons ghee or oil

1/2 teaspoon mustard seeds

2-3 dried red chillies

1/2 teaspoon cumin seeds

10-12 curry leaves

3-4 baby purple eggplants, quartered

1/2 teaspoon turmeric

1/2 teaspoon ground coriander seeds

Salt, to taste

2 cups full-fat yoghurt

Make the spiced yoghurt by mixing in all the ingredients and whipping until the yoghurt is very smooth and creamy. Set aside in the fridge for at least 1/2 an hour.

Heat the ghee/oil in a frying pan on low heat. Add the mustard seeds; they will pop in 20 seconds. Add the dried chillies, cumin seeds, curry leaves, and fry for 30 seconds more.

Add the eggplants and toss in the oil. Fry for 5-7 minutes until the eggplants are soft and caramelised to a rich golden colour on the cut sides. The eggplants must be very soft and cooked through completely. Add the turmeric, coriander and salt and toss well.

Layer the yoghurt on a shallow plate. Spoon the eggplants and oils onto the yoghurt, spreading them out in the centre. Drizzle the oil all over the dsh.

Serve immediately.

NOTE: This is a dish that must be served immediately. Once the eggplants cool down they turn a drab colour and look unappetizing.