Kathirikkai thayir pachadi/ Eggplant raitha/ Aubergine yoghurt dip/ Aubergine raitha

This thayir pachadi is usually done and had with both sambhar saadham (sambhar rice) and rasam saadham (rasam rice).  It can also be had with plain tortilla chips as a dip or can be made into a fantastic taco along with some bean rice or cilantro rice to give it an Indo-mexican twist. It is a very simple pachadi/raitha/dip to make and takes very little time. Now to ingredients

Ingredients:

Kathirikkai or Eggplant / Aubergine                                 1-2 nos/ quarter aubergine
Salt                                                                                To taste
Red chilli powder                                                            To taste
Curd/ Natural yoghurt                                                      1 cup whisked

To temper

Canola/ Sunflower Oil                                                     2 tsps
Mustard seeds                                                                 1/2 tsp


Method

1. Dice kathirikkai or eggplant/aubergine as small as you can
2. Heat a flat pan on stove and add oil. Add mustard seeds to splutter
3. Add diced eggplant or kathirikkai/ aubergine to it  and mix well.
4. Add salt and red chilli powder and keep mixing. Leave it on the stove for 4-5mins or so to get roasted and cooked , mixing it occasionally in-between.
5. Add this to the whisked curd or dahi/ natural yoghurt and mix well. Add additional salt if needed after tasting. 

Kathirikkai thayir pachadi/ Eggplant raitha/ Aubergine yoghurt dip is ready to be had with sambhar saadham, rasam saadham or with tortilla chips or as tacos with bean rice or cilantro rice.