Baingan Ka Raita
- 1 kg.
eggplants (medium sized,black)
|1. Wash and peel the eggplant. Cut into oval slices, 1cm thick. Dab
the slices with flour.
2. Heat oil in a frying pan and fry until light brown in color. Drain off oil and place on absorbent kitchen paper.
3. Add a little water to the yogurt and stir with a fork until smooth and creamy. Add crushed garlic, green chilies, salt and mint to it. Mix well.
4. Arrange the eggplant's slices in a serving dish and cover with yogurt mixture. Sprinkle with chat masala.
Serve with a variety of Rice