The raita was white and resembled curd rice and because of that K had nothing to do with it. Go figure !!. Well it did not affect me as I had the whole bowl to myself and finished it in few sittings . Boy .. I love raita.  I had it with pulao first. Then, for dinner I had it with chapati. The only time-consuming part is the broiling of the eggplant which can be done in advance and stored in fridge for a day. Let us get to cooking .. shall we?

Ingredients
1/2 cup yogurt (curd)
1/4 – 1/2 cup eggplant pulp
1/2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 red chilly
Salt
1 tbsp peanuts – toasted and skinned. Chop into pieces and garnish before serving

Notes
1. Add the peanuts just before serving or it will become soggy.
2. Feel free to add any vegetable. I have posted spinach raita here.
3. Do not add all the eggplant flesh in one go. Add, taste and add more if needed.

Method
Roast the eggplant in oven or over the stove. I have used the oven (low broil) setting for this recipe. I have used the stove top method for gostu.

Place in low broil for 35-45 minutes until the skin breaks and the eggplant is cooked. Keep turning it every 10 minutes or so to cook all sides.

See how the skin is falling apart. Place covered for 15 minutes and then remove the pulp out. The wait time allows it to continue its cooking. Mash the pulp.

Dry roast the peanuts for garnish and for that crunch.

Take yogurt in a bowl.

Add the mashed eggplant pulp to it. First add 1/4 cup and mix. Then add some more depending on how thick or thin you want the raita to be.

Mix well.

Add salt.

Heat a little oil and season with mustard seeds, urad dal and red chillies. Add to raita.

Add the toasted peanuts. Simple raita ready. We had it with methi-channa dal pulao.

Enjoy!

Linking to Valli’s Condiment Mela.

Check out what other BM Marathoners are cooking.