Eggplant Dip/Raita - My Family Recipe
|Serves:||Makes a big Bowl|
|3 c||low fat greek yogurt|
|1-2 small||hot green chilies|
|4-5||big garlic cloves|
|1||inch ginger piece|
|1/2 c||roasted peanuts|
|2/3 tsp||dried yellow mustard|
|salt to taste|
|1/2 c||chopped cilantro|
|1 tsp||oil to roast eggplant|
Today I am sharing my family recipe which has been passed to generations from my grandma to my mom/aunts and so on. I learnt it from one of my aunts who still makes the best of all. Every time when the family gets together at my grandma’s place for any type of celebration this condiment has to be there. The meal is incomplete without it.
This dip is also one of my favorite condiments that I enjoy with Indian food, vegetables or with grilled pita bread. It is very easy to make and it sure is crowd pleasing. So here’s what we need.
Yields: A big bowl I just can not make smaller batch of it.
The mix of flavors in this recipe is downright perfection! We saved a little energy and mashed the eggplant in the food processor... worked like a dream!
In a mixing bowl mash the eggplant using fork and let it cool down completely.
In a food processor add peanuts and process twice until it breaks down into tiny pieces. Remove it in a bowl of mashed eggplant and in a same food processor bowl finely process green chilies, garlic and ginger. Add it to the eggplant mixture along with 3 cups of Greek yogurt. Season with salt and mustard. Add chopped cilantro and mix well.
Serve with whatever you like. It goes best with grilled pita, vegetables, steamed rice or anything. I can just eat a bowl full of it right away. It is that comfy!
Recipe link: zaikazabardast.com/2012/04/...