Baingan(Eggplant) Raitha

Baingan Raitha – Yogurt based Eggplant recipe

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Recipe by grobit Course: MainCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

159.25

kcal

“Baingan” in Hindi, “Eggplant” in English and “Aubergine” in German… call it in what you may, it is one of my favorite vegetables.. And this particular dish is among my favorites .. .but the reason is not just the eggplant.
This dish has what I call a “base” dish. This means a cooked dish which you then offers you multiple variations leading to multiple delicacies. A perfect dish for parents with small children craving variety in the food and also a sustainable recipe as you can store the base as it is and take as much as needed, and add different masalas OR ingredients to make rainbow of flavors for your tongue 🙂
Further you can also vary the key vegetable and replace it with others like “lady fingers” OR okra, green capsicum… 🙂

Hands down, for me this dish is best prepared by my mom… However since my bachelor days I have learnt it and my spouse liked it as well.. and since then we make it every now and then.
Well enough said…lets dig into the recipe itself!

Ingredients

  • Base
  • 1 nos Eggplant

  • 1 nos Chilly

  • 2 tsp Turmeric Powder

  • 1 tsp Mustard seeds

  • 1 tsp Cumin seeds

  • 2 tsp Salt(adjust as per taste)

  • 2 tbsp Oil

  • 1 tsp Asafoetida

  • To make the raitha
  • 2 cups Yogurt

Directions

  • Preparation
  • Dice the eggplants into small cubes
  • Cooking the base
  • Heat the 2 tbps oil in pan
  • Once the oil is hot , add all the masalas except salt
  • After about a minute, slit a chilly and add it to the mixture
  • A minute later, you can add the eggplants and mix lightly
  • Cover and cook for 15-20 min until the eggplant is brown and soft
  • Add salt and simmer for 1-2 minutes
  • The base is now ready. Now let it cool for around 5 min.
    Note: You can refrigerate / also freeze the base and then you can use it to make variations of the base using different masalas, gravies etc.
  • Finishing the raitha
  • For raitha, add the 2 cups of yogurt to the base and mix well
  • Garnish with herb of your choice (cilantro or petersilie or chopped green onions )
  • Serve with hot roti or hot rice !

Recipe Video

Notes

  • To spice up the recipe add 2 chillies OR add some chili flakes to final raitha
  • If you do not want to eat it immediately you can also refrigerate the base, heat it when needed and add yogurt before your consume
  • > Storage Tips:
    – With added yogurt you can keep it refrigerated up to 3-4 days.
    – Without yogurt, the base can be refrigerated for longer period OR also frozen and heated when needed

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