Baingan Ka Raita is a delicious, gluten-free Indian raita recipe. If you are bored of Baingan Bharta then you must try this Baingan Ka Raita Recipe. It has the earthiness of the roasted eggplant and the sweetness of curd – perfect to serve with biryani and pulao.
This Baingan Ka Raita Recipe is one of my recent discoveries and I am totally loving it. It is a fuss-free, easy, and unique raita recipe.
With this raita recipe in hand, you can include eggplant in your everyday meal in a delightful manner.
Raita is one side-dish that adds loads of charm to the everyday Indian meal. It is a perfect condiment to compliment the spicy Indian curries and rice dishes.
The good news is – this Baingan Ka Raita can be the uber-cool dip with chips for the Friday night party. It is inspired by the Mediterranean roasted eggplant dip – baba ganoush.
And I cannot tell you how insanely delicious this yogurt sauce is? It’s – creamy, savory, smokey, altogether satisfying and healthy too.Â
The flavor of roasted garlic on top makes this baingan raita more delicious. You can skip adding garlic if you are not a fan of the flavor. But I personally highly recommend it.
More Raita Recipes For You:
Restaurant Style Pineapple Raita
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Baingan Raita Recipe
Ingredients
- 2 Cup curd (dahi)
- 1 large – size round eggplant (brinjal)
- 2 cloves garlic diced
- 2 tablespoon mustard oil
- Salt to taste
- 1 teaspoon roasted cumin powder (jeera powder)
- 1/2 teaspoon red chilli powder
- 1 tablespoon fresh coriander leaves chopped
Instructions
- Wash the eggplant. Pat dry with a kitchen towel. Prick the eggplant with a fork 2 – 3 times at an equal distance.
- Roast the eggplant over the direct flame of the gas stove until the skin gets nicely charred. Turn off the heat.
- Allow the roasted eggplant to cool completely, peel the charred skin, and nicely mash the roasted eggplant.
- Whisk the yogurt along with the salt and spices. Use 1/4 Cup of water to get the desired consistency.
- Now combine mashed eggplant and whisked yogurt. Mix nicely. Taste and adjust the seasoning.
- Heat oil in a small pan till it starts fuming. Reduce the heat and add garlic. Fry the garlic till it turns light golden in color. Turn off the heat.
- Pour the tadka over the raita and stir to combine. Garnish with coriander leaves before serving.
- Serve Baingan Ka Raita chilled.Â
