Brinjal Raita

Couple of years ago when my cousins visited us, their acquaintance  invited us for dinner.    It was a delicious dinner and on the menu was brinjal raita.  It was outrageously delicious!  It was the first time I ever tasted it and was awesome.  Ever since, I wanted to try it and unfortunately I did not have the recipe.

Growing up, I remember my mom making vankaya baaji and vankaya bartha but never raita.  In  telugu, brinjal or eggplant is called vankaya.   Anita’s Kitchen started a new  event,  Vegetable Marathon and this month’s vegetable is Brinjal or Eggplant.  I don’t make brinjal very often at home as U is not very fond of it.  I am not very picky about this vegetable and  wanted to cook something different with the vegetable.   So I tried this raita today.  I followed the spinach raita procedure but with different spices.  It turned out good but not as good as the raita I tasted couple of years ago!

Brinjal Raita

Cooking Time: 7 – 10 minutes
Yields: 2 cups

Printable Recipe

  • 3 tsp Oil
  • ½ small Onion chopped
  • 2 Green Chilies chopped
  • 1 tsp crushed Garlic
  • pinch of Turmeric
  • Salt to taste
  • 1 long Brinjal or Eggplant
  • 1 – 1 ½ cups Yogurt  (I forgot to measure.  It is an approx. qty. I used homemade yogurt)
  • ¼ tsp Cumin Powder
  • Cilantro to garnish
  • Cut the vegetables. Slice the brinjals or eggplant and add them to salted water. This stops the discoloration of the brinjal.
  • Heat oil in  pan, add onion and green chilies and saute for a minutes.  Add garlic, pinch of turmeric and salt and mix well.
  • Add brinjal slices and saute until the brinjal is tender and almost mushy.

    Brinjal Raita Preparation
  • Remove from heat and let it cool.
  • In a separate bowl beat the yogurt and cumin powder.  Add salt if required.  This depends on how much salt was added to brinjal.
  • Add this is yogurt and garnish with cilantro and cumin powder.
  • Serve it with plain rice or with biryani.



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