Brinjal Raita

Brinjal- 4, small size

Beaten curds- 2 cups

Grated coconut- ½ cup

Oil- for deep frying

For seasoning- mustard seeds, curry leaves, red chilies and a pinch of kayam

Salt to taste

1. Cut the brinjals four pieces along with the stem. Deep fry in the oil and keep aside.

2. In a blender put curds, salt and coconut and grind well. Remove this mixture into a serving bowl. Drop the fried brinjals into it.

3. In a pan heat oil. Add mustard seeds and let them splutter. Then add red chilies, curry leaves and finally a pinch of kayam. When the aroma starts spreading pour this to the curd and coconut mixture. Serve with rice or parathas.