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Roasted Eggplant in Yogurt

22 Jun

vankaya_perugu_pachadi
Roasted Eggplant in Yogurt.

Eggplant is roasted on direct flame till its charred. Then the roasted eggplant is mashed with spices and mixed with whisked yogurt. Finally the eggplant mixture is tempered with typical south Indian spices. Roasted eggplant is generally served steamed rice.
Makes: around 3 Servings of Roasted Eggplant in Yogurt.

Ingredients:

Small Eggplants 2 Medium
Yogurt 3/4 Cup
Green Chiles 2
Cumin Seeds 1/4 tsp
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a big Pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Whisk yogurt well and keep aside.
Remove stems, wash and finely chop green chiles.
Wash and pat dry eggplant.
Apply oil to the eggplant and pierce it a couple of times with a knife or fork.
Place the eggplant directly on the flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.
Remove stem and reserve the roasted eggplant.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove the tempering from heat.

In a bowl, add green chiles, cumin seeds and salt.
Using a pestle, crush the ingredients well and add the roasted eggplant and turmeric.
Mash the eggplant with crushed ingredients and remove onto a vessel.
Add yogurt to the eggplant and mix thoroughly.
Finally when tempering cools down a bit, add it to the yogurt bowl and stir.
Adjust any seasonings if required and serve roasted eggplant in yogurt with steamed rice.
Notes: Make sure eggplant is cooked well.

Suggestions: If eggplant is not cooked well, put it back on heat or cook covered in a pan till done.
Variations: You can also add chopped cilantro to the yogurt.
Other Names: Roasted Eggplant in Yogurt.