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A creamy and smoky yogurt dip made with fire-roasted eggplant, aromatic spices, and fresh herbs. This North Indian raita is a fantastic side dish for biryanis, pulaos, or with warm rotis.
For 4 servings
Roast the eggplant
Prepare the eggplant pulp
Make the spiced yogurt base
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A creamy and smoky yogurt dip made with fire-roasted eggplant, aromatic spices, and fresh herbs. This North Indian raita is a fantastic side dish for biryanis, pulaos, or with warm rotis.
This north_indian recipe takes 25 minutes to prepare and yields 4 servings. At 93.03 calories per serving with 6.38g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Combine and mix the raita
Chill and serve
Replace the dairy yogurt with a thick, unsweetened plant-based yogurt such as coconut, cashew, or almond yogurt.
Omit the onion. You can add finely chopped cucumber or capsicum for a similar crunch.
If you don't have a gas stove, you can roast the eggplant in an oven at 200°C (400°F) for 25-30 minutes, or until soft.
Skip the green chillies and reduce the amount of red chilli powder to make it less spicy for children.