Baingan Raita (Eggplant Yogurt Dip) Recipe
Introduction
Baingan Raita is a flavorful and refreshing Indian yogurt-based dish made with roasted or sautéed eggplant (baingan), yogurt (curd or dahi), and a blend of spices. It is commonly served as a side dish with rice dishes like biryani, pulao, or paratha, especially in North Indian households. This raita is an excellent way to enjoy the nutritional benefits of eggplant while keeping meals light and cooling—especially during the hot summer months.
Eggplant, also known as aubergine or brinjal, is a versatile vegetable packed with fiber, antioxidants, and essential nutrients. In this recipe, eggplant is roasted or pan-fried until golden, then mixed with creamy curd and seasoned with spices such as roasted cumin powder, black salt, and fresh coriander. It not only enhances the meal but also aids in digestion due to the cooling nature of yogurt.
Ingredients
For the Baingan (Eggplant):
-
1 medium-sized eggplant (baingan)
-
1–2 tablespoons oil (for roasting or frying)
-
Salt – to taste
-
A pinch of turmeric (optional)
For the Yogurt Base:
-
2 cups fresh curd (plain yogurt)
-
Salt – to taste
-
½ teaspoon roasted cumin powder
-
¼ teaspoon black salt (kala namak)
-
1 green chili – finely chopped (optional)
-
1 tablespoon finely chopped fresh coriander leaves
-
½ teaspoon red chili powder (optional, for garnish)
Optional Tempering (Tadka):
-
1 teaspoon oil or ghee
-
¼ teaspoon mustard seeds
-
4–5 curry leaves (optional)
-
A pinch of asafoetida (hing)
-
1 dried red chili
Instructions
Step 1: Prepare the Eggplant
-
Wash and Cut the Eggplant:
Wash the eggplant thoroughly. Cut it into small cubes or thin slices, depending on your preference. -
Roast or Fry the Eggplant:
-
Heat 1 to 2 tablespoons of oil in a non-stick pan.
-
Add the chopped eggplant pieces with a pinch of salt and turmeric (if using).
-
Cook on medium flame, stirring occasionally, until the eggplant is soft and lightly browned. This may take 10–12 minutes.
-
Remove from heat and allow it to cool completely.
(Alternatively, you can roast a whole eggplant directly over a flame, peel off the skin once cooled, and mash the pulp.)
-
Step 2: Prepare the Yogurt Base
-
Whisk the Curd:
In a mixing bowl, whisk the curd until smooth and creamy. Make sure there are no lumps. If the curd is too thick, you can add 2–3 tablespoons of water or milk to adjust the consistency. -
Add Seasonings:
-
Add salt, roasted cumin powder, black salt, and green chili (if using) to the whisked yogurt.
-
Mix well to combine.
-
-
Combine Eggplant with Yogurt:
-
Once the eggplant is cooled, add it to the spiced yogurt.
-
Mix gently until the eggplant is evenly coated with the curd.
-
-
Add Fresh Herbs:
-
Sprinkle chopped coriander leaves over the raita and stir lightly.
-
Step 3: Optional Tempering (Tadka)
Tempering adds an extra layer of flavor to the raita but is completely optional.
-
Heat Oil or Ghee:
In a small tadka pan, heat 1 teaspoon oil or ghee. -
Add Spices:
-
Add mustard seeds and let them splutter.
-
Add curry leaves, red chili, and a pinch of hing.
-
Turn off the heat once the spices are aromatic.
-
-
Pour Over Raita:
Drizzle this tempering over the prepared baingan raita.
Serving Suggestions
-
Serve Baingan Raita chilled or at room temperature.
-
It pairs beautifully with vegetable pulao, jeera rice, khichdi, stuffed parathas, or as a cooling side with spicy curries.
-
You can also serve it as part of a festive thali or with plain dal-rice for a comforting meal.
Tips and Variations
-
Roasting Method: Roasting the whole eggplant gives the raita a smoky flavor, similar to baingan bharta. Mash the roasted pulp before mixing with curd.
-
Avoid Bitterness: If eggplant tends to be bitter, soak the chopped pieces in salted water for 15–20 minutes before cooking.
-
Healthier Version: Use minimal oil or air-fry the eggplant pieces.
-
Spices: Adjust the spices to your taste. You can also add crushed garlic, mint leaves, or chaat masala for a twist.
-
Vegan Option: Use plant-based yogurt like coconut or almond yogurt for a dairy-free version.
Nutritional Benefits
-
Eggplant is low in calories and rich in dietary fiber, which aids digestion and helps in managing weight.
-
Curd (Yogurt) is a probiotic, good for gut health, and provides protein and calcium.
-
The use of cumin and black salt supports digestion and adds a burst of flavor without relying on artificial additives.
Conclusion
Baingan Raita is a delicious and healthy dish that beautifully combines the richness of eggplant with the cool, creamy texture of yogurt. It's a simple recipe, but its flavors are rich and satisfying. Whether you're looking to beat the heat or complement a spicy Indian meal, this raita is a perfect choice. With minimal ingredients and a quick prep time, Baingan Raita is sure to become a favorite in your kitchen. Try it today and enjoy the refreshing twist it brings to your meals!
 Recipe){kind=link}