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.
Servings: 4
Calories: 170kcal
Equipment
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)
- ½ 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 ¼ 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.
Nutrition
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