Saturday, January 19, 2013

Baingan Raita

Raita is an Indian condiment made with curd/yoghurt and served as an accompaniment to the main course. It is made with raw vegetables like cucumber, onions, tomatoes,carrot or roasted vegetables. Sometimes even fruits like apple or pinapple are used.  This dish is common to both North and South Indian kitchens and is called a "pachadi" in South India.

One of the easiest ways to add a bit of jazz to your dinner table is to serve a raita or pachadi made with a fancy vegetable. Today's recipe is a simple "cooked" raita made with brinjals.

Baingan Raita (Brinjal Raita)


1 Brinjal,
1 t Red chilly powder
1/2 t Turmeric
1/2 t Mustard Seeds
1/2 t Broken Urad Dal
a pinch of asafoetida
1 t oil
Salt to taste
3-4 curry leaves
1 cup Fresh Curd


1. Wash the brinjal and cut into discs. Pat dry the discs on a kitchen towel to remove moisture.
2. Heat oil in a pan and add mustrad seeds, urad dal, asafoetida and curry leaves
3. Add the brinjal along with the chilli powder and turmeric.
4. Fry until it is cooked but still remains crunchy.
5. Add the salt and mix well
6. Remove from heat and cool.
7. Mix in the curd and taste and adjust salt if required.
8. Garnish with coriander leaves or chilli flakes.


1. You can use the same recipe to make zucchini or capsicum raitha.
2. This is not the same as the South Indian roasted brinjal pachadi (sutta kathrikkai pachadi)
3. Any type of brinjal can be used for this recipe.

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