Baingan Ka Raita
Recipe: Baingan Ka Raita /Roasted Eggplant in Yogurt
Baingan Ka Raita or Eggplant Yogurt Dip is a delicious, yogurt based side dish. Eggplants are roasted and added to plain thick yogurt along with spices. It is usually served with biryani, pulao or as a part of a thali meal.
What Is A Raita?
Indeed, raita is a vital yogurt based side dish in the Indian Cuisine. Raw or cooked vegetables, fruits are added to plain yogurt. In addition, spices added varies from region to region and households too. Of course, raita is served with biryani, pulao, other rice dishes, kebabs, tikkas, etc. Also served as a part of a main meal along with curries, vegetable side dishes, flatbread, dessert, etc. Personally, I love to have raita with stuffed parathas. However, most restaurants like to serve a simple raita with boondi added to it. Boondi is deep fried chickpea flour balls. Simple spices like chilli and cumin powder are added.
Furthermore, raita can easily be enjoyed on its own like a salad. In fact that is what I like to have during the summer season as it is not only cooling and refreshing but filling too. Therefore, let your imagination run riot and add whatever you like to your raita. There are no fixed rules to making a raita. Generally, this delicious yogurt dish is known as pachadi in South India.
Did you know that raitas are pretty versatile? Yes, they are. Use it as a dip with starters like kebabs, as a sauce for grilled meats and fish, as a dressing for salads. As I mentioned it is also served with hot parathas.
Some Raita Recipes You May Want To Check Out
Please click on the name of the raita for the recipe.
Grated Cucumber and Pomegranate in yogurt taste so good. I love to enjoy this raita with parathas.
I have grown up enjoying this raita. My mum would always prepare this whenever she made Tuvar Ni Dar. I like to enjoy it as a cooling and filling salad.
Apple & Cucumber Raita
I love having this raita during fasting days like Ekadashi and Navratri. Check out the simple recipe below in the picture. It contains ingredients that one can have during fasting. Remember to use rock salt or sendha namak only.
Okra happens to be one of Sandhya’s family favorite vegetable and this vendakkai / okra raita is something she has loved since she was a kid. Sandhya has used an air fryer to make the thin slices of okra crispy. This for sure makes it a healthy raita to enjoy.
Swanjhro (drumstick flowers) is one of the edible flowers used in the Sindhi Cuisine to make many dishes. Raita is one of them. It is a delicacy which is made in all Sindhi homes including Shobha’s. However, these flowers are only available in winter.
Is an easy to make, gluten free colourful yogurt dip, that is made with very unique ingredients. Lata suggests that if you are bored of eating regular raita, add some delicious and flavorful twist to your favorite curd by making this raita.
Pumpkin leaf and potato raita is a unique recipe often made at the homes of pumpkin growers like Seema. Adding fresh tender pumpkin leaves to the raita is an excellent way to enjoy the health benefits that they provide. Just like spinach, they are a rich source of iron, vitamins and calcium.
Sujata likes to prepare this raita and serves it with stuffed parathas. In fact this is her daughter’s favourite raita. It sure is a good way to get kids to enjoy the health benefits of spinach.
Vegetable Boondi Raita is seasoned yoghurt with herbs and vegetables. Fine bits of carrots and capsicum speckle this flavourful yoghurt along with fried tiny balls of gram flour batter. Neha likes this refreshing raita with rice or rotis, or simply on its own.
Nasturtium leaves raita is a fresh and light raita or dip, bursting with a peppery and tangy taste from Nasturtium and yogurt. Renu actually grows them in her garden so they are not only organic, but she can make this cooling and unique raita throughout summer.
Have you ever tried baked tomatoes in a raita? I haven’t but this recipe Preethi is a must try. Waiting for the summer season to get some tomatoes on a vine. Easy to make and very eye catching.
The first time ever I tasted baingan ka raita was when my late sister in law Sonal made it. At first, for a person who has grown up enjoying Banana Cucumber Raita, eggplant one didn’t not sound appealing at all. She coaxed me to taste a teeny weeny bit. I did and wow, was I totally floored! I learned the recipe from her and have not stopped making it ever since. So basically, this recipe is a tribute to her. Miss you so much dear bhabhi.
Ingredients Required For Baingan Ka Raita / Roasted Eggplant In Yogurt
Also known as baingan, ringad, brinjal, aubergine. Eggplant is roasted. When I can, I like to roast it over charcoal. However, that is not always possible, so I either roast it over gas flame or in the oven. If you roast it over fire, you will need to rub off the skin. When roasted in the oven, it is easy to scoop out the flesh or peel the skin away.
- Plain Yogurt
Best to use thick and not watery yogurt. Homemade or store bought, both work well. Just make sure it is not too sour. Also for a smooth consistency, whisk the yogurt first before adding other ingredients.
Use any of your choice. I have used sunflower oil. Use it rub over the eggplant before roasting. Also need some for cooking the onion, garlic, ginger and green chilli pastes.
Known as hing in Hindi. Highly recommend adding it if you have some. However, for a gluten free raita, don’t add asafetida as most powdered ones have wheat flour mixed in it. If you have pure asafetida then use that.
- Onion – use any, white, yellow or red. Peel and chop finely.
- Garlic – peel and chop finely or minced.
- Green Chillis – use in the paste form or chop them finely. Use according to your taste.
- Ginger – peel and grate it finely or use in paste form.
- Fenugreek Seeds – methi dana. Adds a delightful flavour.
- Mustard Seeds – rai.
- Cumin Seeds – jeera , jiru.
- Salt – add according to your taste.
- Red Chilli Powder – use according to your taste.
- Fresh Coriander/ Cilantro – washed and finely chopped. Chop also the tender stems as that is where all the flavour is.
Watch How To Make Baingan Ka Raita
BAINGAN RAITA / ROASTED EGGPLANT IN YOGURT
- 1/2 large eggplant approx 200g
- 1 cup plain yogurt
- 2 tbsp onion finely chopped
- 1 tsp garlic finely chopped
- ½ - 1 tsp green chilli paste
- 1 tsp ginger paste
- 2 tbsp fresh coriander chopped
- 1 tbsp oil
- ½ tsp salt
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 4-6 fenugreek seeds
- ⅛ tsp asafoetida
- ½ tsp red chilli powder
- Preheat the oven to 200°C.
- Wash the eggplant, cut off the stem part and cut it into half.
- Line a baking sheet with aluminium foil or parchment paper.
- Place the eggplant half on the sheet, cut side down.
- Brush oil over the eggplant. Roast the eggplant in the oven for 25 -30 minutes.
- Remove the eggplant from the oven. The flesh should have becomes soft.
- Let the eggplant cool a bit. Peel off the skin or scoop out the flesh.
- Mash the eggplant lightly.
- Heat 1 tbsp oil in a pan over low to medium heat.
- Add fenugreek and then the mustard and cumin seeds.
- Add the chopped onion and stir fry till it becomes a bit soft.
- Add garlic and stir fry for a few seconds.
- Add ginger and chilli pastes. Mix well.
- Add red chilli powder and mix.
- Add the mashed eggplant.
- Add salt and mix well.
- Cool the eggplant mixture a bit.
- Whisk the yogurt to a smooth consistency.
- Add the eggplant mixture. Mix well.
- Garnish with fresh coriander and red chilli powder.
- Add chopped chilli instead of chilli paste.
- Adjust the spices according to your taste.
- Add chopped pomegranate arils to the raita if you have any.
- Don't add hot eggplant mixture to the yogurt as the yogurt will curdle. Allow the mixture to cool down.
- Roast the eggplant over a flame if possible. It adds a smoky flavour.
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