Baingan Raita or Dahi Baingan

Like I mentioned earlier, my husband is a big fan of Brinjals and here is another novel recipe that comes from– this time- my father in law. He is one of the best cooks I have ever come across in my life. There is this ease and simplicity with which he cooks and I simply adore it.
From Kachori to Baked Dish he can make just about anything! He loves to cook for his friends and family. I will be posting more dishes from him in coming months.

Baingan Raita is a very simple, easy and quick dish to make. It tastes superb and must try if you like Brinjals.

1 Big Baingan (Brinjal/Eggplant)
1 Bowl Curd
Salt to taste
For the tadka (various spices or flavorings fried in small amount of oil)
1 Tablespoon oil
1 tsp Mustard Seeds (Rai)
4 Green Chillies chopped
Chopped Coriander

The brinjal can be cooked on the burner or in the oven. If you have an oven you can preheat it to 300 degrees and then put the brinjal in a baking sheet and turn sides till its skin shows sign of cracking and can be peeled off. Also check by putting through a knife or a spoon if it is cooked from inside.
I do it on the gas burner. Put the brinjal directly on the gas burner and let it cook, till the outer skin starts to show cracks. Change sides so that it is cooked uniformly. Once the brinjal is cooked in this manner,and supple, take it off the heat and let it cool. Peel the outer skin and mash the pulp of the vegetable with a knife or a spoon. You can knead it a little with your hand. Please see to it that there are no pieces and the brinjal is mashed thoroughly.
Whisk the curd till you can see it becoming smooth. Put the mashed brinjal in it and whisk again until the mixture is smooth and even. Add Salt as per taste and mix.
For the tadka (flavorings fried in oil)- in a small saucepan take a tablepoon oil, once the oil is hot add the mustard seeds and let them splutter. Add the chopped green chillies and let them fry for a couple of minutes. Add the tadka to the curd-brinjal mixture. Garnish with coriander.
Serve at room temerature or cold with Chapattis or Rice. I promise you will love it!