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If you love Eggplant (Baingan, Brinjal, Aubergine), you’ll love this Eggplant Raita. Most people are used to eating raita (a combination of yogurt with shredded or cubed vegetables such as cucumber, radish, onions, carrots, etc) as a mere accompaniment, but this Baingan Raita recipe can hold it’s own. Enjoy it with rice or chapati.
Prep Time: 5 mins
Cook Time: 10 mins
Serves: 4-6
Ingredients:
Chinese Eggplant – 1, cut into semi-circles
Oil – 1 Tbsp
Mustard Seeds – 1/4 tsp
Onions – 1 small, finely chopped
Garlic – 1 tbsp, minced
Turmeric Powder 1/4 tsp
Green Chili – to taste, for garnish
Salt – to taste
Yogurt – 2 cups
Cilantro – for garnish, finely chopped
Method:
1. Heat Oil in a non-stick pan.
2. Add Mustard Seeds and allow them to pop.
3. Add Onions, Garlic, Turmeric Powder and Green Chilies. Cook until Onions are translucent.
4. Add Eggplant (baingan) and cook on high heat until almost tender. Stir frequently.
5. Reduce heat to low, cover and cook eggplant until tender.
6. Remove Eggplant into a bowl and salt it. Allow it to come to room temperature.
7. Add Salt to Yogurt and mix well. Add cooled Eggplant into the yogurt and mix well.
8. Garnish with Cilantro (coriander leaves).
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 Raita){kind=link}
September 28th, 2009 at 2:54 am
[...] Detailed Eggplant Raita recipe [...]
September 28th, 2009 at 6:11 pm
mmmmmmmmmmmmmmm ……… gudddddddd
[Reply]
September 28th, 2009 at 10:01 pm
hi Hetal & Anuja thanx for ur effort.i am new to cooking just few months back i married and i came to US and started cooking now ur tips & cooking videos r very usefull to me.ur pans r looking clean and like new but mine r very durty and a brown layer is forming can u plz help me how i can clean that.and ur spatula is good i found that for 5$each can u tell me where can i get for less cost.
[Reply]
hetal Reply:
September 29th, 2009 at 3:08 am
Hi Usha,
For stainless steel pots and pans, AJAX powder works really well. You have to sprinkle the powder on the pan and scrub it with a scouring pad. The pan will shine after that. Be sure to rinse properly.
We got our spatula at a Dollar Store, but cannot find it anymore…sorry.
[Reply]
Lakshmi Reply:
November 7th, 2009 at 2:44 pm
Great work you guys on sharing the recipes and the wonderful demos. From the day I read this tip for keeping vessels shine, I am looking for AJAX powder at various stores like walmart, target etc. But couldn’t find the powder form. only liquid form is available. Where do u we get this powder?
[Reply]
hetal Reply:
November 8th, 2009 at 11:37 pm
Hi Lakshmi,
Ajax powder is available where all the cleaning supplies are kept. It comes in a round cardboard container similar shape and size to salt. The liquid form is not the same, as it is a dishwashing liquid. The powder Ajax is also great for scrubbing and shining steel sinks.
sonal Reply:
September 29th, 2009 at 2:23 pm
hi usha,
one tip to keep your stainless steel cookware like new is that u have to pour the food out of the pan into a bowl after its cooked and wash the pans immediately using soft pads and dry it immediately too. hope this helps.
[Reply]
September 28th, 2009 at 10:02 pm
Anu you need to mind your own business. I think they both are wonderful and are doing a great job together. How do you know what Hetal is thinking? You probably have a lot of time to think what other’s are thinking. You need to find a good hobby. Please find something better to do.You need to improve on your English also.
Thanks
[Reply]
September 29th, 2009 at 4:41 pm
thanx Hetal and sonal
[Reply]
September 29th, 2009 at 5:36 pm
Hi Hetal and Anuja,
First of all, thanks for all the wonderful recipes.I came to US last year and didn’t know to cook a single thing.I came across ur site and have learnt to cook quite well. Believe it or not my mom is real impressed and thinks i’ve taken her position.
PLease can you help me with the names of the following vegetables available in American stores.
1.Tori/ Torai
2.Kaddu/ Petha (vegetable)
3.Tinda
4.Karela
5.Sarson ka Saag
Kindly help me with the English version available in American stores.
Hats off to u guys for making me a good cook…
Thanks in advance!!
[Reply]
hetal Reply:
September 30th, 2009 at 2:52 am
Hi Seena,
Thanks for the compliments!
1. Torai = Chinese Okra
2. Petha = Ash Gourd, Winter Melon, White Pumpkin
3. Tinda = Tindora (They actually label them that in Walmart)
4. Karela = Bitter Melon
5. Sarson ka Saag = Mustard Leaves or Mustard Greens
Hope that helps!
[Reply]
hetal Reply:
October 1st, 2009 at 3:26 am
Sorry Seena,
I think what I said about Tinda being the same as Tindora is not correct. I’m not sure exactly what it is called in English. However, I’m told that you can only find it in Indian grocery stores in the frozen section.
[Reply]
seena Reply:
October 1st, 2009 at 2:06 pm
Thanks Hetal for your prompt response.Thank you once again.
[Reply]
Alka Reply:
November 14th, 2009 at 8:16 pm
Hi Hetal and Seena,
Just happened to read this and want to inform you both that TINDA is called “Baby Pumpkin”.
Cheers!
October 3rd, 2009 at 3:09 am
Wow..that’s a great recipe, thanks. You have a tip from that for your tip tuesday. To make a quick raita, just add any leftover dry sabzi(vegetable), and you will have instant raita, probably a new one everyday!!
[Reply]
anuja Reply:
October 5th, 2009 at 1:07 pm
Great idea! Thanks for sharing!
[Reply]
October 16th, 2009 at 5:19 am
Hi Hetal & Anuja,
So after watching this recipe of yours I was very tempted to try and quickly went to the grocery store today and bought all the stuff…everyone at home HATES eggplant and I only found this out after i decided to make it…so I didnt listen to them but went ahead with this recipe and everyone ofcourse tried it.They absolutely loved it..their opinion on eggplants even changed…and want me to make this again for a diwali party this weekend. THANKS sooo much! YOu guys ROCK
keep it more cominggggg…………………..Happy Diwali:)
[Reply]
November 8th, 2009 at 3:11 pm
Thanks alot for the recipe for Baingan Raita; it was gorgeous. Could you please do recioes on Baingan and potatoes; baingan and carots, and baingan and cabbage. I cant wait. Thanks again.
[Reply]
December 22nd, 2009 at 9:00 pm
Hi, thanks for all the recipes especially which are quicker to make. It seems so easy and simple to follow, when I see your videos.
Like baingan raitha, we can also make raitha made with okra..we need to cut the okra and roast them… no garlic or onion please. It is so yummy.. but need to roast it well before adding the curd. If you already know the receipe it is fine.
[Reply]
hetal Reply:
December 23rd, 2009 at 1:49 pm
Hi Uma,
Thanks for the okra suggestion. We always love to hear how others make different dishes. We will try the okra next time. Thanks again!
[Reply]
December 30th, 2009 at 4:35 am
Hi girls, can I use a regular eggplant ? I have never seen a chinese eggplant and I am not sure I’ll find one here in Colorado! Please let me known ,I want to make it on Thursday.
Thank you! Ciao!
[Reply]
anuja Reply:
December 30th, 2009 at 6:13 am
Hi Giusy,
Yes, you can use a regular eggplant, make sure that you keep the skin on every slice (it helps the eggplant hold it’s shape and prevents it from getting mushy and falling apart)
Enjoy!
[Reply]
December 30th, 2009 at 9:32 am
Thanks Anuja for getting back to me. I am sicilian and we always leave the skin on our eggplant so it is not a problem for me. I can’t wait to try this recipe and all of the others.
Thanks again.
Ciao , Giusy.
[Reply]
January 4th, 2010 at 4:46 pm
Thank you so much guys. You saved my life. I was really lookin for such kind of recepes. atlast i found it. Your demonstraion is very clear and easy to understand. thank you so much
[Reply]
August 17th, 2010 at 11:17 pm
I couldn’t hear majority of the video! Could hear few seconds in between. This was not a problem before.
[Reply]
December 14th, 2010 at 6:53 pm
Hi Helta & Anuja…I made this recipe and some other recipe you had on this site last week for our friends and they love it a lot. And I will make more of your recipe this coming Sunday for our Company Christmas Party. Actually, my husband and I are not Indian but we loves Indian food a lot (more on my husband since he loves spicy foods). I will visit this site more often for new recipes (Hopefully you’ll make more vegan). Thanks again. From Hawaii
P.S. I will comment again after our Company’s Christmas party.
[Reply]
hetal Reply:
December 14th, 2010 at 9:55 pm
Hi DH,
Thanks for the feedback. Enjoy your Christmas party!
[Reply]
December 20th, 2010 at 10:14 pm
As I promised I will comment after our company xmas party. The party was yesterday. this Raita was really a hit everybody loves it. They were really amaze how can an eggplant and yogurt can taste amazing (that’s there words). I just make some addition on the yogurt I added red pepper flakes and black pepper. Thanks again girls. now off to comment on other recipes.
[Reply]
hetal Reply:
December 21st, 2010 at 6:35 pm
Hi DH,
Thanks for the feedback! Even people who don’t like eggplant seem to like this recipe.
[Reply]
July 28th, 2011 at 2:35 pm
Hi Hetal and Anuja! Thanks, this recipe is one of my favourites! I also make it in a slightly different way, make a marinade with oil,mixed dried herbs, garlic paste and some chilly paste. Pour over the sliced aubergines, and bake it together with some chopped peppers and onions. Then have this with yogurt (with salt, black pepper)…yum!
[Reply]
hetal Reply:
August 1st, 2011 at 10:59 pm
Hi Sheetal,
That sounds delicious! We’ll have to try it sometime. Thanks for sharing.
[Reply]
May 21st, 2012 at 2:52 pm
I tried this recipe without the onions (as I’m not a fan)and found it didn’t add a great deal to my usual raita, but it was worth giving it a go. It’s also not a dish that can hang around in the fridge for a day or more, as the aubergine tends to release it’s purple juices – it’s just a cosmetic problem, and it can be mixed in before serving again, but having said that its better to start off with a thick yoghurt in the first place, or making just enough for one meal.
I think the subzi raitha idea is great btw, gotta try it!
All the best, Milday
[Reply]
April 30th, 2013 at 9:47 am
Hello ladies..
Can u put up the Turkish curry called Pathljaan which is made out of eggplant and yoghurt. Excellent website…u guys r rocking 
Lovely recipe
[Reply]
hetal Reply:
May 8th, 2013 at 5:14 pm
Hi Amritha,
Unfortunately, I have never had pathlijaan…I should try it sometime.
[Reply]
April 30th, 2013 at 9:48 am
Hello ladies..
Can u put up the Turkish curry called Pathljaan which is made out of eggplant and dahi.
Lovely recipe
[Reply]