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.