Baingan Raita

Name: Baingan Raita
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 pcs eggplant (large, about 400g); 2 cup yogurt (thick, whisked until smooth); 1 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pcs green chili (finely chopped); 1 pinch asafoetida; 1 pinch red chili powder; 0.25 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(72)

TASTE SCORE

7/10

Smoky roasted eggplant folded into cool, creamy yogurt with a crackling mustard seed tempering. This Baingan Raita is a refreshing North Indian side that balances spicy meals with its mellow, tangy flavor and silky texture.

PREP

10m

COOK

15m

SERVES

1 KATORI

107 cal

SERVINGS

METHOD · 5 STEPS

roast · ~12 min
Roast the eggplant until soft and smoky.
Pierce the eggplant with a fork and roast directly over a gas flame, turning occasionally, until the skin is charred and the flesh is completely soft, about 10-12 minutes. Alternatively, roast in an oven at 400°F (200°C) for 25-30 minutes. Let it cool, then peel off the charred skin and mash the flesh well.
TIPDon't skip the charring — the smoky flavor defines this raita.
mix · ~2 min
Whisk the yogurt base.
In a mixing bowl, whisk the yogurt until completely smooth. Add the salt and the mashed eggplant, and mix until well combined.
temper · ~2 min
Make the tempering.
1.Heat oil in a small skillet over medium heat.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add cumin seeds and let them crackle (15 seconds).
4.Add green chili and asafoetida, and sauté for 30 seconds until fragrant.
TIPKeep the heat medium so the spices bloom without burning.
mix · ~1 min
Pour the tempering over the yogurt mixture.
Immediately pour the hot tempering over the eggplant-yogurt mixture and stir gently to combine.
garnish · ~1 min
Garnish and serve.
Sprinkle red chili powder and chopped coriander leaves on top. Serve at room temperature or chilled.
TIPChill for 30 minutes if you prefer a cold raita — the flavors meld beautifully.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Char the eggplant directly over a gas flame for the deepest smoky flavor.
2
Whisk the yogurt until perfectly smooth before adding the eggplant to avoid lumps.
3
Let the roasted eggplant cool completely before peeling to prevent burning your fingers.
4
Add the hot tempering immediately to the yogurt mixture for maximum aroma.
5
For a thicker raita, hang the yogurt in a muslin cloth for 30 minutes before using.

RECIPE VARIATIONS