Grandmother Azra Syed’s Eggplant Yogurt Showstopper Recipe
A simple yet essential condiment at every Pakistani table, with Mrs. Azra Syed’s unique take.
Raita
Raita is an essential condiment in South Asian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables.
Making of Baghaar (Tempering) (2020)SOCH Outreach Foundation
Ingredients
250g / ½ pound Eggplant,
¼ cup cooking oil,
1 cup yogurt
1 tbsp roasted cumin seeds,
1 tsp garlic,
1 tsp salt,
½ tsp chilli powder
For the Baghar (Tempering)
10-12 curry leaves,
1 tsp cumin seeds,
5 dried red chillies,
1 tsp mustard seeds,
How to make Baigan ka Raita
Raitas are a simple affair to put together. Using whipped yogurt as a base for flavors, garlic, sugar, mint, and salt are combined together.
Vegetables can often be sliced and added to the mix before serving. In this case, there is an additional step of tempering where whole spices are fried and added on top for extra flavor.
Step 1:
Slice Eggplant into 1 cm thick discs and fry till soft, remove and drain. Beat the yogurt, add cumin, garlic, salt & chilli powder. Layer the slices of eggplant in a flat dish, layer and top with the blended yogurt.
Step 2:
To make the Baghar (tempering), add oil to a frying pan, along with curry leaves, cumin, red chilli, and mustard seeds. When brown, pour over the yogurt and serve.
Baingan Ka Raita served (2020)SOCH Outreach Foundation
Ready to serve!
Produced by SOC Films
Project Director: Sharmeen Obaid Chinoy
Producers: Syed Ayub, Sameer Khan
Project Manager: Huma Shah
Director of Photography: Murtaza Ali
Photography: Karim Baig, Murtaza Ali
Photography Editor: Karim Baig
Additional Video & Photography: Khurram Victor
Exhibits Writer: Nazia Latif, Sameer Khan
Exhibits: Syed Ayub, Sameer Khan
Art Direction : Rahat Niazi
Associate Producer : Asad Pabani
Video Editors: Nina Zehri, Farhad Jamali
Color Grade: Sourath Behan
Additional Video Editing: Mishal Adhami
Sound Design: Sameer Khan
