Katrikkai Pachadi ~ Eggplant Raitha

Need a super healthy, iron and calcium rich, quick to make dish ? Look no further - Presenting Katrikkai Pachadi (Eggplant Raitha / Baingan Raitha). This is one of our family's favourite and goes great with Vangibhath or even hot rice.. I am presenting my mom's version here. Hope you would also like it . Only important point to note is that use firm brinjals, especially one with very less seeds. 


Update : Also linking to Beulah’s Eggplant event, hosted for Nayna.


Sending this to Blogging Marathon - Day 5 for Week 2 under "Cooking under 5 ingredients" or less as also Valli's Condiment Mela and Nayna's Southindian flavours This is an excellent side dish for Molagu Kozhambu + Rice combo (Rice with Pepper Tangy curry). Check my friends from BM here.

Other Raithas you can may like:

• Pudina Curd Raitha

• Alu Raitha  / Potato Raitha

Prep time : 10 mins. Cooking time : 15 mins. Serves : 3

Ingredients:

• Firm brinjals (round variety - purple) - 4 nos (medium sized) or 1 no - very large
• Thick slightly sour curd / yoghurt - 2 cups
• Grated Coconut - 2 TBSP
• Salt - to taste
• Tempering : Oil (1 tsp) + cumin seeds (1 tsp) + curry leaves + 1 chilly(opt.)

Method:

1) Wash and quarter the brinjals. Sprinkle a dash of salt and place in a colander / steamer in a cooker. Steam for 1 whistle. Cool.

2) Whisk yoghurt well with a wire whisk free of all lumps.

3) Take the brinjals from the cooker / steamer and deseed completey. Fluff very very lightly with a fork. Take care not to turn the brinjals mushy.

4) Now, prepare the tempering by spluttering cumin and curry leaves and chillies and add it to the curd. Now add the fluffed brinjal and mix very lightly only once. Adjust salt and other seasonings (garnish). Mix coconut once more and serve immediately or chilled with any Pulav / Vangibhath / flavoured rice . Yum :)