" BHERTA RAITA " Bajias Cooking

Spread the foil paper on cook-top as seen in the film and make it like a cup shape so that the juices coming out from eggplantwill not to come on cook-top. Burn 1 big fresh eggplant/baingan. To check if its ready press it with tongs it will be soft from inside it will shrink as though it is filled with air. Eggplant head takes time to cook so give more heat to it. Dish out to a plate and peel, scoop out.
The ashes which will be seen is also important to be there because it hold burnt smell which will be nice. Mash it. Take take yogurt as much as you need for making raita/ take 2 ½ cup, beat.Take 1/4th cup cooking oil in a wok , add 1ts qariban cumin seeds, fry it little add ½ ts turmeric and burnt eggplant, fry well for 1-1 ½ min and add it in the yogurt. add ½ ts salt and fresh coriander. Mix, add crushed black pepper.
If you add anything in this raita extra even green chillies then its taste will change so don't add anything first try this recipe and if you feel anything is less then make changes. Goes very well with sabzi, daals, chergha.