Eggplant Raita

Recipe by
Total Time:
15-30 minutes
Rated 4 based on 100 votes
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: medium

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How to Make Eggplant Raita

  • Clean and peel eggplant to remove skin and cut into small pieces.
  • Heat oil and season jeera, urad dal and mustard.
  • Add eggplant, red-chilli powder, turmeric, asafoetida, salt and water.
  • Cook on low heat, stirring intermittently until eggplant is completely cooked and soft.
  • Stop cooking. Mash the eggplant in the same container.
  • Let it cool for 10 minutes and then add coconut, butter milk, sour cream and mix thoroughly.
  • Enjoy and refrigerate the left-over.