Does anyone have recipe for this, with not a lot of oil
Re: Baingan ka raita
I cooked once !
This is a seriously yummy side dish! It is also perfect for hot summer days as it is chilled before eating. I love to spoon it over plain rice.
Ingredients:
- 1 large eggplant
- 1 large onion chopped very fine
- 1 large tomato chopped very fine
- 2 green chillies chopped very fine (optional)
- 4-5 cloves of garlic chopped very fine
- 1/4 cup chopped coriander
- Salt to taste
- 1/2 lime
- 1 tsp cumin powder
- 1 cup unsweetened fresh, thick yogurt - whisked till smooth
Preparation:
- Cut the egg plant in round pieces , leave the pieces in water added with salt. Leave for 15 to 20 minutes then drain them.
- Roast the eggplant on an open fire (medium flame), till all the skin is burnt and the eggplant looks soft.
- Add onion, tomato, green chillies, garlic, coriander leaves and salt to taste,mix well.
- Add few of the egg plant pieces in this mixture.
- Add yoghurt and a squeeze of lime juice and mix well.
- Place rest of the egg plant pieces on top of yoghurt.
- When you are ready to serve, sprinkle the cumin powder, crushed red chilli over the Raita and serve.
Restored attachments:
Re: Baingan ka raita
Thanks Lilly sounds delicious. Only one problem I have electric hobs so no open fire. Can I roast it any other way?
Baingan ka raita
You can broil them in the oven! That’s how I do it..place your eggplant pieces on a lightly oiled (or use cooking spray) cookie sheet/tray and put on the topmost rack of the oven…use the highest heat seating and just keep an eye on it so they don’t burn! Turn them halfway through to ensure even browning.
Re: Baingan ka raita
:k: Katthichic can you give me rough idea of the time on each side?
Depending on the heat setting of your oven, I’d say no more than 5-6 minutes on each side, it also depends how thick or thin you cut your slices..the thinner they are the quicker it will be. i don’t like them too thin because they tend to dry out then and just become crispy. Just keep an eye on it, when they start to brown, flip them.
Re: Baingan ka raita
Alright thanks. Will try it now and report back after Iftar 
Re: Baingan ka raita
Thanks for the delicious recipe Lilly and thanks for the tips khatti. It’s all gone
Re: Baingan ka raita
Where is the picture? I want to see 
Re: Baingan ka raita
This is how make mine as a side with biryani or daal chawal. Sorry but this does have somewhat oil in it, you can always adjust it according to your liking.
Cut up an eggplant in 1/2 inch thick round slices, sprinkles both sides with salt+haldi…shallow fry it in oil till golden brown…once cooled gently crush the eggplant with your hands…add it to the whisked yogurt. In the same remaining oil do a baighar of zeera at the end and pour it over the yogurt mixture…mix and serve warm like that, tastes divine 
Re: Baingan ka raita
I make it very differently !
Charr the baingan by ptting it on the flame directly. cool. cut off and remove the burnt skin part. chop the cooked pulp on the board (it will be paste like).
Whisk yogurt, add spices (salt,pepper,chaat masala,zeera powder and a couple of pinches of powdered sugar), add chopped tomatoes,onions,baingan,some fresh dhaniya leaves and a shredded cucumber. mix, sprinkle some garam masala and serve
Re: Baingan ka raita
^ is there a difference because one is hyderabadi style vs punjabi style vs urdu speaking style?
Re: Baingan ka raita
lol pata nai 
is that Punjabi style since there’s no tarka ?
Re: Baingan ka raita
That is called Kacha Bhurta at my home and Bangain ka raita is something I posted above that is more to do with frying n extra yoghurt.
Re: Baingan ka raita
ahh ok
Re: Baingan ka raita
baigan kaa raa’ita? never heard of that. i wonder how it tastes!
Re: Baingan ka raita
^ I thought it is an Indian dish, you will know it?
Re: Baingan ka raita
thanks Lilly. 
may be it’s a South Indian raa’ita [Hyderabad Deccan]. i never heard of it in North India. 