Baingan Ka Raita, or Eggplant Raita, is a delicious and creamy side dish that brings a surprising twist to traditional raita. This North Indian delicacy combines pan-roasted eggplant with velvety yogurt and aromatic spices, creating a delightful blend of flavors and textures.
Whether you’re looking to cool down a spicy meal or add depth to a simple plate, Baingan Ka Raita is a fantastic, healthy choice that will leave you craving more.
Health Benefits of Eggplant:
- Rich in Antioxidants: Eggplants are high in anthocyanins, which are potent antioxidants that protect cells from damage.
- Heart Health: Eggplants contain fiber, potassium, and magnesium, all of which contribute to heart health.
- Low in Calories: Eggplants are low-calorie, making them great for weight management.
- Aids Digestion: The fiber content in eggplants aids digestive health.
- Blood Sugar Control: High fiber helps control blood sugar levels, beneficial for managing diabetes.
Baingan Ka Raita Recipe:
Looking for a unique twist to spice up your regular raita? Enter Baingan Ka Raita or Eggplant Raita, a deliciously creamy yogurt-based dish with marinated and pan-fried eggplants. This raita brings together the subtle earthiness of eggplants and the tangy creaminess of yogurt, making it an irresistible side that can complement any meal.
Whether you’re serving it alongside a biryani or a simple dal-rice, this raita is sure to add a burst of flavor and texture to your plate.
- To make Pan-Fried Eggplant In Yogurt, firstly was the brinjals well. Slice them into thin rounds and keep them immersed in water.
- In a mixing bowl, combine turmeric powder, coriander powder, salt, Kashmiri red chilli powder and mustard oil.
- Add the brinjal slices and coat well with the masalas. Marinate for about 10 minutes.
- Heat oil in a pan and add the marinated brinjal slices in a single layer. Fry them over medium flame for about 3-5 minutes.
- Then flip them over and fry for another 3-5 minutes. Remove and allow the pan-fried brinjal slices to cool down.
- Meanwhile, in a mixing bowl, whisk the curd until smooth.
- Sprinkle salt, sugar, black salt, red chilli powder and cumin powder. Mix well.
- Now add the pan-fried eggplant to the seasoned curd and mix well.
- In a small pan, heat some oil. Add asafoetida, mustard seeds, dry red chillies and curry leaves. Saute for a few seconds.
- Pour the tadka over the raita and mix gently.
- Garnish with coriander leaves.
- Serve Baingan Ka Raita, chilled or at room temperature, as a side with Pulao or Rotis.
If you are looking for more brinjal recipes, then do try out Brinjal Ulli Masala
Eggplant Raita Serving Suggestions:
- Serve chilled with biryani, pulao, or any flavored rice.
- Pair it with hot parathas, rotis, or stuffed naan for a hearty meal.
- It makes a refreshing accompaniment to spicy Indian curries and dals.
Baingan Ka Raita Variations:
- Smoked Baingan Raita: Smoke the fried eggplants for a smoky flavor before mixing with yogurt.
- Grilled Baingan Raita: Grill instead of frying for a healthier option.
- Garlic Baingan Raita: Sauté minced garlic with the spices to add a hint of garlicky flavor.
- Mint Baingan Raita: Add a few chopped mint leaves for a refreshing twist.
- Nutty Baingan Raita: Top with toasted sesame seeds or crushed peanuts for added crunch.
Tips for Perfect Baingan Ka Raita:
- Use Fresh Eggplants: Ensure that the eggplants are fresh and tender to avoid bitterness.
- Marination is Key: Allow sufficient marination time for enhanced flavors.
- Cool the Eggplants: Before mixing with yogurt, let the fried eggplants cool down to avoid curdling the yogurt.
- Customize Spices: Adjust the spices to your taste, especially the chili and cumin powders.
Baingan Ka Raita Recipe
Baingan Ka Raita is not just a raita, it’s a flavorful experience that transforms humble eggplant slices into something truly spectacular. With the perfect balance of spices, creamy yogurt, and crispy eggplants, it's a must-try addition to your dining table. Dive in, and enjoy the magic of flavors!
Servings: 4
Calories: 150kcal
Ingredients
- 5 small eggplants sliced into thin rounds
- 1 tsp Mustard oil
- 1 tbsp coriander leaves chopped
For Marination:
- 1 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Salt
- 1 tsp Kashmiri Lal Mirch
- 1 tsp Mustard Oil
For Raita:
- ¾ cup curd
- 1/8 tsp black salt
- 1/3 tsp salt
- ¼ tsp red chilli powder
- ¼ tsp cumin powder
- ¾ tsp sugar
For Tadka:
- 1 tsp mustard oil
- 1 tsp asafoetida
- 1 tsp mustard seeds
- 2 dry red chillies
- 1 sprig curry leaves
Instructions
- Wash and slice the eggplants into thin roundels. Keep immersed in water.
- In a bowl, mix salt, turmeric powder, coriander powder, Kashmiri red chilli powder and mustard oil. Coat the eggplant slices with this mixture and let them marinate for about 10 minutes.
- Heat oil in a skillet and fry the marinated eggplant slices until golden brown on both sides.
- Turn off the gas and allow to cool down.
- Meanwhile, in a mixing bowl, whisk the yogurt until smooth. Add salt, black salt, sugar, red chili powder, roasted cumin powder and mix well.
- Gently fold in the fried eggplant slices into the yogurt mixture.
- Heat oil in a pan. Add asafoetida, mustard seeds, curry leaves, and dry red chillies. Let them crackle for a few seconds, then remove from heat.
- Pour the tadka over the eggplant raita.
- Top with coriander leaves for a fresh touch.
- Transfer to a serving bowl.
- Enjoy Eggplant Raita chilled or at room temperature.
