Baingan ka Raita :: Brinjal in curd raita :: Eggplant yogurt dip :: Aubergine with yoghurt

I am on a Raita Spree these days. Every other day I make a different version of Raita, experimenting with the vegetables or bothering my Mum  to give me more old recipes from her kitty. And I am totally loving it ! Sometimes I simply gobble up the big bowl full of Raita and only Raita for my dinner. Since already am adding a lot of vegetables to it, so it really makes a very filling yet light and low fat dinner for me. So far, I have tried Bhindi Raita ( Okra yogurt dip ), Mooli Raita ( radish yogurt dip), Pudina Raita ( mint yogurt dip), Aalu Raita ( potato yogurt dip ), Paalak  Raita ( Spinach yogurt dip ) , ghute paalak ka raita ( Blanched Spinach yogurt dip) and many more that I will update the recipes for very soon. This one I have done today is Baingan ka Raita ( Eggplant / Aubergine yogurt dip ) which has obviously become my favourite because of my absolute love for Aubergine.

Eggplant a.k.a. Brinjal is a much neglected vegetable. Despite of its enormous befits ( listed below), its often being ignored in the vegetable curries. Even in the restaurants, we seldom find anything other than Baingan bharta in the menu. That makes me sad sometimes, when people don’t explore the full potential and taste of any vegetable which truly is wonderful in itself. Eggplant is a very versatile vegetable and is easily blended in whatever base you cook it in. it doesn’t have a typical texture of its own but in my personal opinion that’s the biggest advantage this vegetable has over the rest. The quality of easily blending makes it so versatile! I cook it in a lot of ways, and I so wish I could put them all together quickly and share them as soon as possible. But that will take its own course of time. As of now, let’s move to the  benefits of Aubergine below and then the recipe.

Health benefits of Eggplant / Brinjal / Aubergine:

• Eggplant are rich in minerals like Potassium,  Iron, Calcium etc. and contains good amount of B-Complex group of Vitamins. These vitamins are essential in the sense that body requires them from external sources to replenish and required for fat, protein and carbohydrate metabolism.
• The peel or skin (deep blue/purple varieties) of aubergine has significant amounts of phenolic flavonoid phyto-chemicals a.k.a anti-oxidants which have potential health effects against cancer, aging, inflammation, and neurological diseases.
• For centuries, eggplants have been used for controlling and managing diabetes. Modern research validates this role, thanks to the high fibre and low soluble carbohydrate content of the eggplant.
• Regular consumption of eggplant helps prevent blood clots—thanks again to Vitamin K and bioflavonoids, which strengthen capillaries.

All this, while relishing a highly flavourful veggie, is a good deal, indeed! Stuff, grill, bake, roast, stew your eggplants—they’re delicious in most avatars!

This is a very simple recipe and tastes amazing with hot Aalu Parathas or Hyderabadi Dumm Biryani ... or simply on its own on these hot sultry days.

Prep Time: 10-12 minutes

Cooking Time: 2-3 minutes

Serves: 3-4 people

Cuisine:-  North Indian

Spice Level:   Mild 

Recipe Level:  Easy

Shelf Life: Up to 1 hour at room temperature, up to 2 hours in the Fridge

Serving Suggestion: With Spicy rice dishes like Biryani, Pilaf etc.

Nutritional Facts:- Cooling, Rich in iron, Calcium, Vitamin B and K, and Pro-biotics.

What you need?

• 2 cups fresh yogurt ( curd )
• 2-3 small Brinjals / Eggplants
• 2-3 green chilies , chopped very fine
• 2 tbsp Mustard oil + 1 tsp ( or any other of your choice )
• ¼ tsp Salt
• ¼ tsp black salt
• ½ tsp Mustard seeds
• A pinch of black pepper powder
• 1 pinch of Asafoetida ( heeng )
• 1 tsp roasted Cumin seeds powder ( Jeera powder )
• ¼ cup fresh coriander leaves ( cilantro / dhaniya ) – chopped small

How to make?

• Beat the yogurt well enough to get a smooth consistency. Keep aside.
• Chop the eggplants into small pieces, like about 1 inch long and ½ inch wide roughly.
• Heat oil in a pan, add eggplant pieces with a pinch of salt and black pepper. Shallow fry till they turn light brown and cooked evenly from all sides. Once cooked properly, take them out on a kitchen towel to drain excessive oil.
• Transfer these pieces into the mixing bowl with yogurt, and add roasted cumin powder. Combine everything gently and take  it out in a serving bowl.
• Now in the same pan, heat 1 tsp of oil. add asafoetida, green chilies and mustard seeds, sauté for 10-20 seconds till the seeds start spluttering.  
• Pour this “tadka” into the Raita.  Keep it in the fridge for 15-20 minutes and take out just before serving.

Some Notes and tips:

• You may prepare the roasted cumin seeds powder at home. Simple dry roast the cumin seeds in a heated pan, and once the aroma starts coming out and the seeds turn dark, transfer to a wooden board. Crush these roasted seeds with a rolling pin or in a mortar and pestle. Use as required.
• You may also add red chilli powder if this tastes bland for your preferences. I do that sometimes.
• It’s important to use chilled yogurt and keep the Raita in the fridge to chill before serving, since if you eat it at room temperature it doesn't taste that good
• You may also add some pomegranate on top while serving. It goes very well with Brinjals and is used extensively in Lebanese cuisine. 
• i have also used some chopped onion for garnishing, its optional to use but it brings out that real nice crunch when you have it. If you are adding it, just chop it before serving. 
• You may also garnish using some mint leaves, crushed on top as I have done in my photos