Ringan Nu Raitu / Baigan Ka Raita/ Spiced Eggplant Yogurt Dip is a traditional yogurt dip made with steamed and mashed eggplant and yogurt with spices. A tempering made of oil, mustard seeds, cumin seeds, red chili powder adds flavor to the dip and the floating oil in the top makes it more appetizing and is appealing to the eyes. The raita is traditionally served with broken wheat (fada/daiya khichdi), kad rice khichdi (Nag panchmi khichdi) . However you can enjoy it with bajra khicdhi, or any khichdi or bajri rotla.
My mother in law (Geeta Shah) makes this traditional ringan nu raitu with fada ni khichdi for us. She had made this during her visit to Sydney. This raita is very simple to make and uses very less spices and yets imparts very good flavor.
To make this raita, use big eggplant that we use to make bharta. Make sure the eggplant are fresh and does not have seeds in it.
You can pressure cook the eggplant as I have shown below or you can also place the chopped eggplant in the plate and steam in the steamer for 15-20 minutes or till they are tender and soft.
I have used fresh home made yogurt to make the raita. You can however use the store brought yogurt to make it.
The main step of the raita is the tempering made to pour over the yogurt and eggplant mixture. Heat the oil and add mustard seeds and cumin seeds to it. Let they crackle well. Then add asafoetida and immediately switch off the heat. Add red chili powder to the tadka. (This way the red chili powder will not get burn and remain red in the tadka). Immediately pour the tadka on the prepared yogurt eggplant mixture. Now gently mix as we want the tadka/tempering to be floating on top of the raita.
I have then shifted the raita to the bowl in which I needed to take the pic and the tadka got all mixed up. Hence always make sure you shift the prepared raita in the serving bowl and then pour the tempering over it. The floating takda/tempering over the top makes the raita appetizing and appealing to the eyes. You can see the difference in the pic below.
This raita can be enjoyed with any khichdi of your choice or it also tastes best with bajri rotla.
So friends do make this quick , easy and delicious raita and throw your feedback to me.
Khao dilse, khilao dilse aur banao dilse…
Ringan Nu Raitu / Baigan Ka Raita/ Spiced Eggplant Yogurt Dip
- pressure cooker
- potato masher
- small pan for tempering /tadka (vaghariyu)
- 1 Eggplant washed
- 1.5 cup yogurt curd/dahi (I have used fresh homemade yogurt. You can use the store brought yogurt).
- 1 tsp red chili powder
- 1/2 tsp cumin seed powder
- 1 tbsp oil
- 1/2 tsp mustard seeds rai
- 1/2 tsp cumin seeds jeera
- 1/8 tsp asafoetida hing
- 1 tsp sugar optional (I have not added )
- salt to taste
- 1/4 cup water
- Take a good medium size eggplant. Wash and cut the stem.
- Cut it into cubes and put into a bowl. Add 1/4 cup of water.
- Place the bowl in a pressure cooker filled with water.
- Close the pressure cooker lid with the ring. Put the whistle on and pressure cook for 5-6 whistles. Let the pressure cooker cool by itself. (Alternatively you can place the chopped eggplant into a plate into a steamer and steam for 15-20 minutes).
- Once pressure cooker is cooled, open the cooker and remove the bowl. Now with a help of a potato masher mash the cooked and soft eggplants. Let it get cool completely.
- Add yogurt/dahi/curd to it. ( I have used the regular homemade yogurt. You can use the store brought yogurt too).
- Add 1/2 tsp red chili powder, cumin powder, salt, sugar (if you need) to it.
- For the tempering / tadka- Heat oil in a pan. Add mustard seeds and cumin seeds.
- Let the mustard seeds and cumin seeds crackle.
- Add asafoetia. Switch off heat and add 1/2 tsp red chili powder.
- Pour the tempering / tadka over the yogurt eggplant mixture.
- Gently mix well . The ringan nu raitu /baigan ka raita / spiced eggplant yogurt dip is ready to serve. Enjoy it with khichdi, pulao, or bajri rotla.
- When i shifted the yogurt on the serving bowl to take the pic, the tadka got mixed . Hence prefer making the raita into the serivng bowl directly so that the prepared tempering remains floating on it and is appealing to the eyes.