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Aubergine And Okra Raita

Aubergine And Okra Raita

Aubergine Raita, deep fried aubergine in pristine yoghurt. And Okra Raita, crisply fried okra in yoghurt, peppered with a a melange of spices.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Indian

Ingredients
  

For okra raita

  • 250 g yoghurt
  • 50 - 60 g okra or bhindi
  • 1/4 tsp ginger paste
  • 2 - 3 green chilies chopped
  • 1/2 tsp roasted fennel powder
  • a pinch asafoetida
  • 1 tbsp coriander leaves chopped
  • oil to fry
  • salt to taste

For aubergine raita

  • 250 g yoghurt
  • 1 brinjal / aubergine cut into medium thick roundels
  • 2 - 3 green chilies
  • 1 tsp coriander leaves chopped
  • 1/2 tsp roasted cumin powder
  • 1/4 tsp red chili flakes
  • 1 tsp cumin seeds
  • 2 dry red chilies
  • 1 bunch curry leaves
  • oil to fry
  • salt to taste

Instructions
 

  • Whisk the yoghurt in a bowl.
  • Add ginger paste, fennel powder, asafoetida, chopped green chilies-coriander leaves and mix well. Add salt to taste. Refrigerate.
  • Cut bhindi longitudinally into halves. Heat oil and fry the okra till golden brown. Remove from heat and place on an absorbent towel.
  • Add to the whisked yogurt and serve immediately.

For Aubergine Raita

  • Whisk the yoghurt in a bowl.
  • Grind the green chillies and coriander to a fine paste. Add to the yoghurt. Add salt and roasted cumin powder. Refrigerate.
  • Fry the aubergine slices with little salt till rich golden brown. Keep aside on oil absorbent paper.
  • Add the fried aubergine slices to the yoghurt, sprinkle the roasted cumin seeds and red chili flakes.
  • Heat 1 tsp oil in a small pan, add the whole cumin seeds followed by dry red chilies and curry leaves. Once they start to splutter, remove from flame. Allow to cool and pour the tempering over the aubergine raita.
  • The raita is now ready to serve.