Delicious Baigan Ka Raita (Eggplant Raita)
by Atlas Burni (@biryaniites)A flavorful Pakistani raita made with eggplant, yogurt, and spices, perfect as a side dish or accompaniment to roti or rice.
Ingredients
Main Ingredients
- 650geggplant
- salt to taste
- oil for shallow fry
- 1tspcumin seed
- 2 1/2tspcoriander powder
- 1 1/2tspred chilli powder
- 1/4tspturmeric
- 3tbspwater
- 1tbspoil
- 250gyogurt
- salt to taste
- 1/2tspsugar
- 1 1/2tspchaat masala
- water as required
Garnish
- 1pieceonion, sliced and soaked in water
- coriander leaves, chopped
- 1piecegreen chilli, sliced
How to make Delicious Baigan Ka Raita (Eggplant Raita)
Preparing the Eggplant
Cut medium-sized circles of eggplant, apply some salt, and leave them for 30 minutes to release water.
Shallow fry the eggplant slices in oil, covering for 5 minutes on each side. Cook each side on high heat for a minute to achieve a brownish color. Set aside.
Making the Masala
Add water and all spices to make a paste.
Fry the masala in 1 tbsp of oil until the oil separates and a paste is formed. Do not burn the masala by over-frying.
Preparing the Yogurt
Whisk salt, sugar, and chaat masala into the yogurt. Add water if required for a thinner consistency.
Assembling the Raita
Layer a serving dish with fried eggplants, then spread with prepared masala and pour yogurt over them. Repeat until done.
Garnish with sliced onions, coriander leaves, and green chilli.
Tips & Tricks
Best served with roti, but can also be served with rice.
