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Brinjal Raitha (Kathirikkai Thayir Pachadi) - Bengali Recipe

posted 14 Nov 2012, 04:34 by R A   [ updated 14 Nov 2012, 04:56 ]

This is one of the special Bengal recipes that can be made to suit to be as a side dish for both rice and also chappatis and rotis

Brinjal - 1/4 kg
Curd - 2 cups
Oil - 1 tbspn
Urad dal - 2 tbspn
Mustard - 1 tspn
Coriander powder - 1 tbspn
Jeera powder - 1 tbspn
Chilly Powder - 1 tbspn
Salt to taste

Cut brinjal into thin slices. Spread it in a plate. Mix coriander powder, turmeric powder, 1 tspn of salt and chilly powder and marianate the brinjal slices in this powder. Let it set for atleast 15 mins. Fry it in oil or spread them in a glass plate and keep it in oven for 1 min.

It will turn golden brown. Remove from oil/oven. Beat 1 curd and add a pinch of salt to it. Put the brinjal into it and season it with mustard and urad dal. Let it set for half an hour. Refrigerate it immediatly. Before serving add the remaining curd.