Aubergine raita
I’ve been told by friends that I should put this raita into jars and sell it in shops – they think it’s the best thing ever. The recipe was given to me by my friend Animesh’s mum Bharati, and I am so thankful to her for sharing it.
The recipe was given to me by my friend Animesh’s mum Bharati, and I am so thankful to her for sharing it
SERVES 4
For the aubergine
1 aubergine, cut into 2.5cm cubes
¼ tsp salt
¼ tsp freshly ground black pepper
1 tbsp sunflower oil
For the yogurt
300g natural yogurt
50ml water
½ tsp salt
½ tsp sugar
For the tadka topping
1 tsp sunflower oil
1 tsp panch poran (available from thefoodmarket.com)
10 fresh curry leaves (available from buywholefoodsonline.co.uk)
2 green chillies, finely chopped
Preheat the oven to 200C/ 180C fan/gas 6.
- Put the aubergine cubes into a bowl with the salt, pepper and oil and mix well. Then spread the cubes on a baking sheet and roast for 30 minutes, turning them over halfway through cooking.
- In a bowl, whisk together the yogurt, water, salt and sugar. Once the aubergines are done, stir them into the yogurt.
- To make the tadka, heat the oil in a small pan and add the panch poran. After a few seconds, when it starts to sizzle, add the curry leaves and green chillies then cook just a few seconds more. Pour the tadka over the raita and serve.