vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Baingan Raita

BAINGAN RAITA
Chicken Liver Double Masala Curry

Chicken Liver Double Masala Curry

Chicken livers can be a good source of nutrition for the human liver. This dish one such ...

EGG PLANT CHEESE TOAST

Egg Plant Cheese Toast

This simple and easy recipe makes a perfect snack for any gathering with lots of cheese a...

QUINOA CRUSTED PIZZA

Quinoa Crusted Pizza

The quinoa pizza crust is delicious, a bit doughy and another great way to make pizza hea...

SOYA DAHI WADA

Soya Dahi Wada

An innovative variation to the Punjabi delicacy dahi vada, Soya granules masala dahi vada...

Paneer Tawa Kofta Curry 1

Paneer Tawa Kofta Curry 1

Koftas made with paneer steamed koftas dropped in a smooth rich gravy....

Onion rings

Onion Rings

They generally consist of a cross-sectional ring of onion (the circular structure of whic...

Baingan Raita Recipe, How To Make Baingan Raita Recipe

This is wonderful raita. The eggplant is cooked in the microwave, cooled, peeled and added to yogurt along with spices.

About Recipe

How to make BAINGAN RAITA

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
5 mins
Total time
15 mins
BAINGAN RAITA
Author : Vahchef
Main Ingredient : Curd/Yogurt
Servings : 2 persons
Published date : November 09, 2016


Ingredients used in BAINGAN RAITA
• Finely chopped onion - half small.
• Crushed cumin seeds - half tea spoon.
• Crushed red chillies - to taste.
• Salt - to taste.
• Water - half cup.
• Eggplant - 1 large.
• Yogurt - 2 cups.
• Chopped corriander - few springs.
• Finely chopped tomato - 1 small.
• Finely chopped mint leaves - few springs.
Method:
  • Put the egglant in a microwave safe bowl, cover and cook till half cooked. Take the bowl out and turn the eggplant on the other side so it can evenly cook throughout(be careful, it will be very hot and steamy!) .
  • Cook again , covered till it soft. Take the dish out of the microwave and let the eggplant cool till you can handle it without burning yourself.
  • Peel off the skin with your fingers and mash with a potato masher. Whip the yogurt, water and salt with a fork till it smooth.
  • Add the mashed eggplant, crushed red chillies, cumin, tomato, most of the corriander and the mint and stir well. Decorate with the remaining chopped mint/corriander.

Serve cold with any rice dishes or any curries accompanied by naan, parathas or rotis.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter