Yoghurt with Roasted/Boiled Eggplant

Name: Yoghurt with Roasted/Boiled Eggplant (Baingan Ka Raita)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves: 3-4 persons
Ingredients: 2 Green Chillies (chopped); 2 tbsp Coriander (chopped); 1 clove Garlic (crushed); 1 tsp Salt; 2 medium Eggplants; 2 cups Yoghurt; 4-5 Curry Leaves; 2-3 tbsp Oil; 2-3 Whole Dried Red Chillies; ½ tsp Cumin Seeds; ¼ tsp Red Chilli Flakes; ½ tsp Chaat Masala; ¼ tsp Red Chilli Powder

Baingan Ka Raita

Preparation info

Serves:
3-4
persons

Difficulty
Easy
Ready in
25 min

Appears in

VIRSA

By Shehar Bano Rizvi

Published 2021

About

This eggplant yoghurt dip is one of the simplest and the most delicious side dishes to add to any lunch or dinner menu. It goes with everything BBQ, pulao, any meat dish, or with just chapati. In the summer, I often make this raita with chapati as a light and refreshing lunch.

Ingredients

2 medium Eggplants
2 cups Yoghurt
2 Green Chillies (chopped)

Side dish
Vegetarian
Gluten-free
Summer

Method

Peel and boil the eggplants and then mash them. You can roast, bake, or boil the eggplant depending on your preference. I prefer to cook the eggplants over an open flame (with the skin on), as roasting gives it a pleasant smoked aroma.

In a separate bowl, whisk the yoghurt and add crushed garlic, chaat masala, salt, red chilli powder, red chilli flakes, chopped coriande