This smokey and garlicky baingan raita is a must try in this summer season.

Perfect to pair with your mains or serve it as a side dish on your grill parties. The aubergine gets a smokey flavour by being baked. You can also grill it.

Before baking or grilling the aubergine, make small indentations or slits in it and add some cloves of garlic into it. The garlic, when cooked inside the aubergine, gets a mellow, somewhat caramelized flavor. Then an aromatic The tarka perfectly rounds up the raita. You can have it along roti or rice.

Baingan Raita

This smokey and garlicky baingan raita is a must try in this summer season.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Servings: 4

Course: Side Dish

Cuisine: Indian

Ingredients Method

Ingredients

  

• 1 medium or 2 small aubergines
• 5-6 cloves of garlic
• 2 Tbsp olive oil
• ½ tsp red chili powder
• 1 tsp roasted ground cumin
• a pinch of hing (asafoetida)
• 1 tsp black salt
• 300g yogurt (beaten)
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• 10 curry leaves

Method

 

1. Make slits into the aubergine and insert the garlic cloves into it. Brush it with some oil, saving the rest of oil for tarka. Place the aubergine on a lined baking tray and bake for 45 minutes on 200 degrees C, flipping once in between.
2. Scoop the flesh of the aubergine out, along with the garlic and transfer it into a blender. Add red chili powder, cumin powder, hing and black salt. Blend until smooth.
3. Add the pureed mixture to the yogurt and mix well.
4. To make the tarka, heat the oil in a pan/skillet. Fry the red button chili for a minute. Add the cumin seeds, mustard seeds and curry leaves. Fry until the seeds start to crackle. Pour the tarka over the raita. Enjoy!!