Indians love Raita and can have it all year through. Raita’s are so healthy as the basic base is yoghurt which in a tropical climate works very well for the body and maintaining good health. Raita can be sweet & sour or Sour & spicy. Today for lunch I made Begun Raita or Aubergine Raita and polished off my bowl.

Serves : 2 people

Preparation time : 10 mins, Cooking time : 8-10 mins

Ingredients

1 medium size Begun or Aubergine washed and cut into 1/4” circular shape

200 gms yoghurt

1 sprig of curry keaves

1-2 whole red chilli

1-2 garlic cloves

2-3 green chilli chopped

1/4 tsp roasted cumin powder

1/4 tsp red chilli powder

1/2 tsp cumin seeds

5-6 Tbsp mustard oul

Salt as per taste

Metjod

Beat the yoghurt and set aside. Make a paste of green chilli, garlic cloves and mix this paste to yoghurt. Smear the begun or aubergines with salt on both sides. In a wok heat oil and fry the begun or Aubergines until golden in colour. Set aside. Place the yoghurt in a bowl and add the fried begun or Aubergine. Sprinkle roasted cumin powder and red chilli powder. In a wok heat oil and add cumin seeds, when splutters add curry leaves and whole red chilli. When a little dark in colour add to the Begun or Aubergine. Refrigerate and enjoy chilled with your lunch or dinner or just like that.

Friends, do try this recipe and pls leave feedback. You will want to make it many more times I can assure you, thank you