The asafetida added in tempering elevates the flavor immensely. Also mashing the eggplant with the green chilies and tempering which had red chilies incorporates the spiciness well. The flavors get rounded well. The sourness from curd, meaty eggplant, salt, heat from the chilies, and the pungent asafetida - it is like a marriage in heaven! Heavenly tasting raita! During summer, when I don't want to cook, I just add a few garbanzos on top and have this eggplant raita as a chilled soup. A pound eggplant may give about one and one-thirds of flesh. So the recipe can be halved too for making smaller quantities.
Here’s more Farmer’s Market Week Recipes
Starters and Sauce Recipes
Side Dishes Recipes
Main Dish Recipes
- Greek Farro Salad by SueBee Homemaker
- Peach Crisp Popsicles by A Kitchen Hoor's Adventures
If a knife is inserted, it should easily go in to the eggplant without the application of any pressure. That shows that the inside is completely cooked.
Switch off the flame and leave it on a plate to cool. When it cools, the juice may flow out into the plate.
Heat oil in a pan, add the ingredients for tempering. When the mustard seeds splutter add the asafetida and curry leaves. Pour it onto the eggplant mixture and add the chopped green chilies.
Mash them well. Mashing after tempering enhances the flavor and spiciness as the chilies also get crushed and the flavor is incorporated.
Add the yogurt and salt, mix. Transfer to a serving bowl. Add the reserved tempering. Garnish with cilantro if preferred.