Eggplant/Brinjal Raita: Crisp Fried Eggplant in Curd

Eggplant Raita

Last week while deciding what to prepare for dinner, I rummaged my Fridge to find 4 small eggplants. That was too small a quantity for a curry. It’s mind boggling how when you have a few ingredients in front of you, the solution comes to you as an insight as in a jig saw puzzle. Though this might be prepared by a few others with some variations, what I made was my own experimentation. We have raitas of innumerable varieties and I tried out the dish with fried eggplants. I turned out delicious and I’m sure I would be experimenting soon with other vegetables too.


• 4-5 small eggplants/ brinjals
• Salt to taste
• 1 pinch turmeric powder
• 1 tsp red chili powder
• Oil to fry
• 200 gm curd
• 1 tsp mustard seeds
• 1 string coriander/cilantro leaves ( optional)


• Slice the brinjal/eggplant into long pieces
• Heat some oil in a pan and add mustard seeds
• After it splutters add the chopped brinjal
• Add salt, turmeric and chili powder
• Cook on a low flame till the brinjal gets cooked and becomes crisp
• Let it cool and add it to the curd
• Adjust salt for the curd and garnish with coriander leaves

Preparation time: 20 minutes
Serves: 2

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