Baingan Ka Raita is a delicious, gluten-free Indian raita recipe. If you are bored of Baingan Bharta then you must try this Baingan Ka Raita Recipe. It has the earthiness of the roasted eggplant and the sweetness of curd – perfect to serve with biryani and pulao.
This Baingan Ka Raita Recipe is one of my recent discoveries and I am totally loving it. It is a fuss-free, easy, and unique raita recipe.
With this raita recipe in hand, you can include eggplant in your everyday meal in a delightful manner.
Raita is one side-dish that adds loads of charm to the everyday Indian meal . It is a perfect condiment to compliment the spicy Indian curries and rice dishes.
The good news is – this Baingan Ka Raita can be the uber-cool dip with chips for the Friday night party. It is inspired by the Mediterranean roasted eggplant dip – baba ganoush .
And I cannot tell you how insanely delicious this yogurt sauce is? It’s – creamy, savory, smokey, altogether satisfying and healthy too.
The flavor of roasted garlic on top makes this baingan raita more delicious. You can skip adding garlic if you are not a fan of the flavor. But I personally highly recommend it.
More Raita Recipes For You:
Pahadi Kheere Ka Raita
Pomegranate Mint Raita
Spring Onion Raita
Restaurant Style Pineapple Raita
If you try this recipe and love it, please leave a comment and a Star Rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
Ingredients
- ▢ 2 Cup curd (dahi)
- ▢ 1 large – size round eggplant (brinjal)
- ▢ 2 cloves garlic diced
- ▢ 2 tablespoon mustard oil
- ▢ Salt to taste
- ▢ 1 teaspoon roasted cumin powder (jeera powder)
- ▢ ½ teaspoon red chilli powder
- ▢ 1 tablespoon fresh coriander leaves chopped
Instructions
- Wash the eggplant. Pat dry with a kitchen towel. Prick the eggplant with a fork 2 – 3 times at an equal distance.
- Roast the eggplant over the direct flame of the gas stove until the skin gets nicely charred. Turn off the heat.
- Allow the roasted eggplant to cool completely, peel the charred skin, and nicely mash the roasted eggplant.
- Whisk the yogurt along with the salt and spices. Use ¼ Cup of water to get the desired consistency.
- Now combine mashed eggplant and whisked yogurt. Mix nicely. Taste and adjust the seasoning.
- Heat oil in a small pan till it starts fuming. Reduce the heat and add garlic. Fry the garlic till it turns light golden in color. Turn off the heat.
- Pour the tadka over the raita and stir to combine. Garnish with coriander leaves before serving.
- Serve Baingan Ka Raita chilled.
Nutrition
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Baingan Raita Recipe
Equipment
- Mixing Bowl
Ingredients
- 2 Cup curd (dahi)
- 1 large – size round eggplant (brinjal)
- 2 cloves garlic diced
- 2 tablespoon mustard oil
- Salt to taste
- 1 teaspoon roasted cumin powder (jeera powder)
- ½ teaspoon red chilli powder
- 1 tablespoon fresh coriander leaves chopped
Instructions
- Wash the eggplant. Pat dry with a kitchen towel. Prick the eggplant with a fork 2 – 3 times at an equal distance.
- Roast the eggplant over the direct flame of the gas stove until the skin gets nicely charred. Turn off the heat.
- Allow the roasted eggplant to cool completely, peel the charred skin, and nicely mash the roasted eggplant.
- Whisk the yogurt along with the salt and spices. Use ¼ Cup of water to get the desired consistency.
- Now combine mashed eggplant and whisked yogurt. Mix nicely. Taste and adjust the seasoning.
- Heat oil in a small pan till it starts fuming. Reduce the heat and add garlic. Fry the garlic till it turns light golden in color. Turn off the heat.
- Pour the tadka over the raita and stir to combine. Garnish with coriander leaves before serving.
- Serve Baingan Ka Raita chilled.
Nutrition
Double Ka Meetha is a Indian style bread pudding. It is the kind of dessert you want to make for the festive celebration. Double Ka Meetha has a mouth melting texture, sweet tempting aroma, and it is the perfect Indian dessert for large gatherings.
The name Double Ka Meetha comes from the local dialect word “Double Roti” which refers to milk bread or Western-style bread. The reason it is called double roti is it swells up to almost double its original size after baking.
Maybe somehow the word about the British bread pudding reached the royal Nizam kitchen and some talented chef created the iconic Indian style pudding – Double Ka Meetha.
The ghee and the milk for my double ka meetha come straight from the Whyte Farms . Spread over 25 acres of land on the border of Rajasthan, this beautiful farm is able to keep more than 500 cows.
A haven for cattle at its luxurious best. At the Whyte Farms, cows are neither ties down nor caged. They are free to graze, admire, moonwalk, and enjoy their day at the farm. After all, it’s the happy cows that give the best quality milk.
And the good news is the produce of Whyte Farms is free of any insecticide, pesticide or chemicals. In fact, they use the most advanced technology to milk the cows.
The fresh milk then passes through the PHE pipelines and its chilled to 4-degree Celsius immediately. The process preserves the milk and keeps the nutrients of the milk intact. Most of the farms in India don’t have this technology yet making the Whyte Farms a pioneer in the industry.
This festive season I am sticking to Whyte Farms milk and ghee to prepare deliciously safe and unadulterated dishes for my family. And why not? Because they deliver each product with great care at your doorstep. So all of you have to do is list down your milk requirement for the festive season, punch your order and then prepare your favorite desserts without worrying about the quality of the milk.
Dairy is the lifeline of an everyday Indian meal. It is high time we start embracing initiatives like the Whyte Farms to promote the quality dairy products. And so no to synthetic and adultered milk products forever.
I am taking a pledge this festive season to spread the organic goodness with the Whyte Farms. Hope you too, join us in this good cause!
More Indian Dessert Recipes For You:
Baked Shahi Tukda
Khoya Gulab Jamun
Homemade Jalebi
Besan Laddo
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
Ingredients
- ▢ 6-8 slices sandwich bread white/brown
- ▢ ¼ Cup Whyte Farms Ghee
- ▢ 1 litre Whyte Frams Milk
- ▢ ¼ teaspoon saffron
- ▢ ¼ tablespoon rose water
- ▢ 1 teaspoon cardamom powder
- ▢ ⅓ Cup granulated white sugar or to taste
- ▢ 2 tablespoon sliced almonds
- ▢ 2 tablespoon sliced unsalted pistachio
- ▢ 2 tablespoon golden raisins
Instructions
- Cut each bread slice diagonally into two equal size triangles.
- Heat ghee in a frying pan.
- Fry sliced nuts and raisins for few seconds and then transfer to a bowl.
- In the same ghee, fry the bread slices till they turn golden and crispy from both the sides.
- Transfer the fried bread slices to a plate. Set aside till required.
- Soak saffron strands in 2 tablespoon milk and rose water. Stir nicely and set aside.
- Heat milk in a heavy bottom pan. Add cardamom powder and stir to combine.
- Allow the milk to simmer over low heat till reduces almost half the original amount. Keep stirring at regular intervals while the milk is simmering.
- Now add the soaked saffron, sugar and rose water in the milk. Stir to mix nicely.
- Simmer the milk for 5 more minutes and then turn off the heat.”,”Brush a baking tray with a teaspoon of ghee.
- Preheat the oven at 180-degree celsius.
- Arrange the bread slices in the tray.
- Pour the milk over the bread slices. Sprinkle roasted nuts.”,”Cover the baking tray with an aluminum foil.
- Bake in the preheated oven for 20 minutes or till the liquids almost dry up.”,”Serve Double Ka Meetha warm.
Recipe Notes:
Nutrition
Thank our friends at Whyte Farms for sponsoring this post, and making sure we always eat the best of farm-fresh produce.
We follow a strict NO SPAM Policy
