Roasted Eggplant Raita is simple and easy to make with unique flavors. Best goes with Rice, Pongal, Pulagam or Kichidi.
Ingredients
1 roasted eggplant
2-3 cups of yogurt
1/4 tsp turmeric powder
salt to taste
cilantro
For Tempering
1 tbsp oil
1/4 tsp fenugreek seeds
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp red chili flakes
a pinch of hing
a few curry leaves

Preparation
Roast the eggplant directly on your stove top on medium flame until it becomes soft. Let it cool down and then peel off all the skin. With the help of a fork crush the eggplant.
Procedure
Beet the yogurt to a creamy consistency. Add salt, turmeric powder,crushed eggplant and cilantro. Mix themvery well and keep aside.
Tempering
Place a small saucepan on medium heat and add oil to it. When the oil is hot add fenugreek seeds followed by mustard and cumin seeds. When the mustard seeds start cracking add crushed red chili flakes, hing and curry leaves. Turn off the flame. Add the tempering to the yogurt & eggplant mixture and mix it well. Delicious Eggplant raita/Baingan raita/Vankaya Perugu pachadi is ready. Enjoy with whole grain brown rice.

Helpful Tips
Make sure the eggplant is roasted well. Other wise it does not taste good.

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