Original Baingan ka Raita Recipe

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Elevate your meal with the creamy goodness of Baingan ka Raita recipe. A perfect blend of roasted eggplant and yogurt. Irresistibly delicious! 🍆🥣 #recipe #cooking #kanwalskitchen

What is Baingan ka Raita?

Baingan ka Raita is a flavorful Indian side dish, featuring roasted eggplant blended with creamy yogurt and aromatic spices. The smoky essence of the eggplant complements the coolness of yogurt, creating a harmonious balance of flavors and textures. It’s a versatile accompaniment that adds a unique twist to any meal.

To prepare Baingan ka Raita recipe, eggplants are charred over an open flame, imparting a smoky flavor and tender texture. Once cooled, the charred skin is removed, and the flesh is mashed and combined with thick yogurt. A medley of spices, including cumin, coriander, and a hint of chili powder, is added for an extra burst of flavor. The result is a creamy, slightly tangy raita with a delightful smokiness.

Health benefits of Baingan ka Raita?

This dish is not only a culinary delight but also a nutritious addition to your meal. Eggplants are a good source of fiber, vitamins, and antioxidants. The probiotic-rich yogurt provides gut-friendly bacteria and essential nutrients. Baingan Raita is not only delicious but also offers a healthy boost to your overall well-being.

Baingan ka Raita’s versatility makes it a welcome addition to any dining experience. It pairs beautifully with a variety of Indian dishes, from spicy curries to biryanis, offering a cooling contrast to the heat of the spices. Its unique flavor profile and health benefits make it a popular choice for those seeking a flavorful and nutritious side dish. Elevate your culinary repertoire with the irresistible blend of Baingan ka Raita.

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Nutrition Facts:

Baingan ka Raita is a traditional Indian dish made with roasted or fried eggplant (baingan) mixed with yogurt and various spices. Here’s a rough estimate of the nutritional content per serving (about 1/2 cup), but keep in mind that actual values may vary based on the specific baingan raita recipe and portion sizes:

Calories: Approximately 80-100 calories per serving.
Protein: Around 3-5 grams, with yogurt being a source of protein.
Fat: The fat content can vary based on the amount of oil used for roasting the eggplant and any additional fats. It might range from 5-10 grams of fat per serving.
Carbohydrates: Around 8-12 grams, mainly from the yogurt and eggplant.

It’s worth noting that baingan ka raita is a relatively low-calorie and nutritious dish, providing a good source of protein from the yogurt and some vitamins and minerals from the eggplant and spices. For precise nutritional information, it’s advisable to refer to a specific baingan ka raita recipe or use a nutritional calculator based on the exact ingredients and quantities used.

Ingredients:

Required ingredients for Baingan ka Raita recipe are:

1 medium-sized eggplant (baingan)
1 cup thick yogurt, beaten
1/2 teaspoon mustard seeds
1 tablespoon oil
1/2 teaspoon cumin seeds
1/4 teaspoon asafetida (hing)
1 green chili, finely chopped
1 teaspoon ginger, grated
1/2 teaspoon red chili powder
1/2 teaspoon roasted cumin powder
Salt to taste
Fresh coriander leaves for garnish

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Instructions:

Complete steps of making Baingan ka Raita recipe are:

Roast the Eggplant:

Roast the whole eggplant directly over an open flame or on a gas stove until the skin is charred and the flesh is soft. Alternatively, you can roast it in an oven until the skin is blistered.

Peel and Mash:

Once the eggplant is roasted, let it cool slightly, then peel off the charred skin and mash the pulp with a fork. Discard the stem.

Prepare Yogurt Base:

In a bowl, whisk the yogurt until smooth. Add salt, red chili powder, and roasted cumin powder. Mix well.

Add Eggplant:

Add the mashed eggplant to the yogurt mixture and stir until well combined.

Tempering:

In a small pan, heat oil over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
Add asafetida, chopped green chili, and grated ginger. Sauté for a minute until the ginger is fragrant.

Combine and Garnish:

Pour the tempering over the yogurt and eggplant mixture. Mix everything thoroughly.

Garnish and Chill:

Garnish the Baingan ka Raita with fresh coriander leaves. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Serve:

Serve chilled Baingan ka Raita as a refreshing side dish with biryani, pulao, or any Indian meal.

Enjoy the delightful combination of creamy yogurt and smoky roasted eggplant in this authentic Baingan ka Raita!