Raitha (or Thayir patchadi) is a side dish in Indian recipe primarily with a yoghurt base. In this version of raitha, I have used the Japanese eggplant. The soft texture and taste of the fried eggplant is overwhelming. It goes really well with any spicy dishes/ rice varieties. Japanese eggplants have sweet and delicate flavor. The skin is very nimble compared to the regular Indian eggplant. In India, this recipe can be tried with long aka 'neetu' kathrikai in case Japanese eggplant is not readily available.
Ingredients:
1 cup of yogurt
1 Japanese Eggplant/ long brinjal
1 dried red chilly
1 tsp of roasted gram dhal
1/4 tsp of mustard
pinch of asafoetida
oil for deep frying
salt as required
Preparation:
1.In the kadai, add oil. Cut the brinjal in to circles(thin slices).
2.Once the oil is heated add the brinjal/ eggplant. As the eggplant starts to wilt and turns light brown, turn to the other side. Wait till it turns golden brown.
3.Transfer to a plate.
4.Add a tsp of oil in a pan and add mustard, roasted gram dhal, asafoetida and dried red chilly to the pan. As the mustard sputters, transfer to the yogurt.
5.Add the fried eggplant to the yogurt and mix them. The raitha is ready. You can use with pulav/biriyani or parathas.
Ingredients:
1 cup of yogurt
1 Japanese Eggplant/ long brinjal
1 dried red chilly
1 tsp of roasted gram dhal
1/4 tsp of mustard
pinch of asafoetida
oil for deep frying
salt as required
Preparation:
1.In the kadai, add oil. Cut the brinjal in to circles(thin slices).
2.Once the oil is heated add the brinjal/ eggplant. As the eggplant starts to wilt and turns light brown, turn to the other side. Wait till it turns golden brown.
3.Transfer to a plate.
4.Add a tsp of oil in a pan and add mustard, roasted gram dhal, asafoetida and dried red chilly to the pan. As the mustard sputters, transfer to the yogurt.
5.Add the fried eggplant to the yogurt and mix them. The raitha is ready. You can use with pulav/biriyani or parathas.
