Fried Egg-plants in Yogurts. Fried Brinjal Raita. Kathirikkai Pachadi. Baingan Perugu Pachadi. Baingan Ka Raitha.

Ingredients:

Italian Eggplants – 200 grams
Yogurts 2-3 cups
Oil for deep frying.

To Wet-Grind These:

Fresh grated coconut 1/2 cup
Green chilies 2-3
Salt
Yogurts 1/4 cup.

For Tempering:

Oil few spoons
Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Urad dal 1/2 spoon
Curry leaves few.

Method:

Wash and pat dry egg-plants. Trim their ends. Then slice them. Leave them in cold water until frying…to avoid discoloration.

Heat oil in a deep frying pan. When the oil is smoky hot….fry few sliced egg-plants in it. Maintain the stove over medium-high heat. Fry them real crisp.

Fry little in each batch. Maybe till they turnt o dark brown and crispy enough.

Leave these fried egg-plants/brinjals over kitchen tissue for some time.

Now wet grind coconut, green chili with salt and 1/4 cup of curd.

Combine fried egg-plants/brinjal and wet-ground above paste in yogurd. Mix them well.

In a shallow frying pan…heat oil and add sesonning items and wait till they pop.

Then run this above sesonning over mixed eggplants-yogurts set-up.

Serve chillied or at room temeprature as a side dish.