Baingan Ka Raita

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.

Vendakkai Pacahdi | Okra Raita

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.

Drumstick Flowers Raita |Swanjhre Jo Raito

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.

Beetroot Potato Pomegranate Raita

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.

Potato and Pumpkin Leaf 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.

Spinach Raita

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

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 and Stems Raita

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.

Coriander With Blistered Tomato Raita

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.

Memories:

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

• Eggplant

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.

• Oil

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.

• Asafetida

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

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BAINGAN 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.

Course dip, Salad, Side Dish

Cuisine Indian

Keyword baingan ka raita, brinjal raita, eggplant raita, roasted eggplant in yogurt

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 2

Author mayurisjikoni

Ingredients

• 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

Instructions

• 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.

Notes

• 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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A little request:

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
• tag me as #mayuri_jikoni on Instagram
• or tag me on Twitter as #Mayuri1962