Brinjal Curd Raita

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

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  • 3 Italian Eggplants (the long skinny kind)
  • 1 tsp- Red Chilli Powder
  • 1 tsp- Cumin powder
  • 1 tsp-Coriander powder
  • Salt
  • 1 tbsp- Oil (Use pam cooking spray as a low fat alternative)
  • 1 cup- Yogurt whipped with a pinch of salt and some sugar if you like

How to Make Brinjal Curd Raita

  • Slice eggplants into 1/4 inch rounds In a zip lock bag, add chilli, cumin, coriander, salt and sliced eggplants. Shake well so that the eggplant slices are completely coated with the spices. Heat oil over medium low heat in a large frying pan, add the spiced eggplants and fry on low heat for as long as it takes to make the eggplant slices crisp. It usually takes about 30 minutes or so.
  • Serve the crispy spicy eggplants with the creamy yogurt spooned over the top.