Akki Roti, Badanekayi Yennegai and Onion Raita

Ingredients

• 500 g Baby Eggplant (Also known as brinjal)
• 0.25 cup Raw Peanuts
• 2 tbsp Sesame Seeds (White sesame seeds)
• 0.25 cup Dry Coconut (Grated)
• 1 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 5 pcs Dried Red Chillies (Adjust to your spice preference)
• 0.25 cup Groundnut Oil (Or any other neutral cooking oil)
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves (Fresh)
• 1 pcs Onion (Medium-sized, finely chopped)
• 1 tsp Ginger-Garlic Paste
• 0.5 tsp Turmeric Powder
• 2 tbsp Tamarind Pulp (Thick, seedless)
• 1 tbsp Jaggery (Grated or powdered)
• 1.5 tsp Salt (Adjust to taste)
• 1.5 cup Water (For the gravy)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Eggplants

   • Wash the baby eggplants and pat them dry. Retain the stems.
   • Make a '+' shaped slit from the base of each eggplant, cutting about three-quarters of the way up. Be careful not to cut them all the way through.
   • Immediately place the slit eggplants in a bowl of salted water for 10-15 minutes. This prevents them from browning and helps remove any bitterness.
2. 2

   Roast and Grind the Masala

   • In a heavy-bottomed pan over low-medium heat, dry roast the peanuts until they are aromatic and have light brown spots. Transfer to a plate to cool.
   • In the same pan, roast the sesame seeds until they start to pop and turn fragrant. Remove and set aside.
   • Next, roast the coriander seeds, cumin seeds, and dried red chillies together for about a minute until aromatic.
   • Finally, add the grated dry coconut and roast for 30-40 seconds until it's lightly golden. Be careful as it burns quickly.
   • Allow all roasted ingredients to cool down completely. Then, transfer them to a grinder jar and blend into a slightly coarse powder. Do not add water.
3. 3

Ingredients

• 1.5 cup Curd (Thick, full-fat, and well-chilled)
• 1 medium Red Onion (Finely chopped)
• 1 piece Green Chili (Finely chopped, deseed for less heat)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 0.5 tsp Roasted Cumin Powder (Preferably freshly ground)
• 0.25 tsp Chaat Masala (Optional, for extra tang)
• 0.25 tsp Kala Namak (Also known as black salt)
• 0.25 tsp Sea Salt (Adjust to taste)
• 0.25 tsp Kashmiri Red Chili Powder (Optional, for color)

Instructions

1. 1

   In a medium-sized mixing bowl, add the chilled curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps. If the curd is too thick, you can add 1-2 tablespoons of milk or water to achieve a slightly thinner consistency.

2. 2

   Add the finely chopped red onion, green chili, and fresh coriander leaves to the whisked curd.

3. 3

   Sprinkle in the roasted cumin powder, chaat masala, kala namak (black salt), sea salt, and Kashmiri red chili powder (if using). Gently fold all the ingredients together until they are just combined. Avoid over-mixing to keep the onions crunchy.

4. 4

   Taste the raita and adjust the seasonings if necessary. You may want to add more salt for flavor or a pinch of sugar to balance the tanginess of the curd.

5. 5

   For the best flavor, cover the bowl and chill the raita in the refrigerator for at least 15-20 minutes. This allows the flavors to meld. Serve cold as a refreshing side with biryani, pulao, kebabs, or stuffed parathas.