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.
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.