Delicious Baigan Ka Raita (Eggplant Raita)

To prepare eggplant for Baigan Ka Raita, cut medium-sized circles of eggplant and apply some salt. Let them sit for 30 minutes to release excess water. This step helps to reduce bitterness and improves the texture when frying.

Yes, you can make Baigan Ka Raita vegan by substituting yogurt with a plant-based yogurt alternative, such as coconut or almond yogurt. Ensure that the alternative is unsweetened and unflavored for the best results.

Baigan Ka Raita pairs wonderfully with roti, naan, or steamed rice. It also complements spicy dishes like biryani or curry, balancing the heat with its cool, creamy texture.

Store leftover Baigan Ka Raita in an airtight container in the refrigerator. It can last for up to 2-3 days. To maintain freshness, avoid mixing the yogurt with the eggplant until you're ready to serve.

If you don't have chaat masala, you can create a substitute by mixing equal parts of cumin powder, coriander powder, and a pinch of black salt. This will give you a similar tangy and savory flavor profile for your Baigan Ka Raita.