Baingan Raita

1. 1

   Roast the eggplant

   • Wash the eggplant and pat it dry. Make a few slits across its surface.
   • Brush the entire eggplant with 1 tsp of oil.
   • Roast it directly over a medium gas flame, turning frequently with tongs, until the skin is completely charred and blackened, and the flesh feels soft when poked. This should take about 10-12 minutes.
   • Remove from heat and let it cool completely on a plate.
2. 2

   Prepare the eggplant pulp

   • Once cool enough to handle, gently peel off all the charred skin.
   • Place the peeled eggplant pulp in a bowl and mash it well with a fork. Set aside.
3. 3

   Make the spiced yogurt base

   • In a separate mixing bowl, add the whisked curd.
   • Add the salt, roasted cumin powder, red chilli powder, and chaat masala.
   • Mix well until all the spices are evenly combined with the yogurt.
4. 4

   Combine and mix the raita

   • To the spiced yogurt, add the mashed eggplant pulp, finely chopped onion, tomato, and green chillies.
   • Add half of the chopped coriander leaves and mix everything together until well combined.
5. 5

   Chill and serve

   • Cover the bowl and refrigerate the raita for at least 30 minutes to allow the flavors to meld.
   • Garnish with the remaining coriander leaves just before serving.

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