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.