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Baingan Raita
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Baingan Raita Recipe

Baingan Ka Raita is a delicious, quick, gluten-free Indian raita recipe. Learn how to make brinjal raita in a few simple steps.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 170kcal
Author: Hina Gujral



  • 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


  • 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. 


Calories: 170kcal | Carbohydrates: 13g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 64mg | Potassium: 461mg | Fiber: 4g | Sugar: 10g | Vitamin A: 222IU | Vitamin C: 4mg | Calcium: 166mg | Iron: 1mg