Badanekaye Bajji (Roasted Eggplant Raita)

Prep time : 5 mins

Cook time : 30 mins

Total time : 30 mins

Author :Vahchef

Main Ingredient : Brinjal Eggplant Aubergene

(89 ratings)

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Servings : 0 persons

Published date : November 18, 2016

Ingredients used in Badanekaye Bajji (Roasted Eggplant Raita)

• Red chilli (can add more if you want it spicy) broken into pieces - 2 numbers.

• Oil or ghee - 1 teaspoons.

• Cumin seeds (jeera) - 1 teaspoons.

• Black mustard seeds - 1/2 teaspoons.

• Curry leaves (washed) - 1 springs.

• Fresh curds/plain yogurt - 500 ml.

• Eggplant (large) - 1 numbers.

• Salt to taste - .

• Hing - 1 pinch.

Method:

1. Wash the eggplant and pat dry with a towel 2. Apply just a few drops of oil all over the eggplant and roast it on gas flame directly until the skin is shrinked and the eggplant looks cooked. If you have oven, then you can broil the eggplant on high until the outer skin looks slightly charred and cooked. 3. Peel the eggplant and mash up the pulp 4. Beat the yogurt very well with salt and add the mashed eggplant. 5. For the tadka: In a pan take the remaining oil and heat it up. Add the mustard seeds, once it starts spluttering, add the jeera, hing, red chilli and curry leaves. 6. Serve it cold with Jowar roti or any other roti or even rice. Enjoy!!! Variation: If you use onion and garlic. You can mince one big onion and mix it with the curd mixture and also you can crush 2 flakes of garlic and add it to the tadka.