Baingan Ka Raita

Recipe by
Total Time:
2 - 3 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 450g - baingan (aubergines)
  • 1 - small firm, ripe tomato, coarsely chopped
  • 28g - finely chopped onions
  • 3 tbsp - finely chopped fresh coriander
  • 1.5 tbsp - vegetable oil
  • 2.5 tsp - garam masala
  • 3/4 pint - plain yoghurt
  • 1 tsp - salt

How to Make Baingan Ka Raita

  • Preheat the oven to 400 degrees Fahrenheit.
  • Make 5 or 6 inch-deep evenly spaced slits in each aubergine with the point of a sharp knife and place them in a shallow baking dish.
  • Roast them in the middle of the oven for about 45 minutes, until they are soft to the touch.
  • Watch carefully for any signs of burning and adjust the heat accordingly.
  • Remove the aubergines from the oven and when they are cool enough to handle, peel them and chop the pulp coarsely.
  • Meanwhile, heat the vegetable oil over a moderate heat in a heavy medium sized frying-pan until a light haze forms above it.
  • Add the onions and salt and cook for about 7 to 8 minutes, stirring constantly, until they are soft and golden brown.
  • Watch carefully for any signs of burning and adjust the heat accordingly.
  • Add the garam masala, tomato and coriander, and stir for 1 minute.
  • Add the aubergines and cook for 2 to 3 minutes longer, still stirring.
  • Place the yoghurt in a small bowl, add the entire contents of the pan, and thoroughly but gently toss the ingredients together.
  • Taste for seasoning, cover tightly and refrigerate for at least 1 hour, until completely chilled.