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Ringan Nu Raitu / Baigan Ka Raita/ Spiced Eggplant Yogurt Dip
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Ringan Nu Raitu / Baigan Ka Raita/ Spiced Eggplant Yogurt Dip

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 pachmi khichdi) . However you can enjoy it with bajra khicdhi, or any khichdi or bajri rotla.
Course accompaniments, roz ka khana, Side Dish
Cuisine Gujarati, Indian
Keyword accompaniments, baigan, dip, eggplant, raita, raitu, ringan, roz ka khana, side dish, traditionalrecipe, yogurt
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Calories 125kcal

Equipment

  • pressure cooker
  • bowl
  • potato masher
  • spoon
  • small pan for tempering /tadka (vaghariyu)

Ingredients

  • 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

Instructions

  • Take a good medium size eggplant. Wash and cut the stem.
    Ringan Nu Raitu / Baigan Ka Raita/ Spiced Eggplant Yogurt Dip
  • Cut it into cubes and put into a bowl. Add 1/4 cup of water.
    Ringan Nu Raitu / Baigan Ka Raita/ Spiced Eggplant Yogurt Dip
  • Place the bowl in a pressure cooker filled with water.
    Ringan Nu Raitu / Baigan Ka Raita/ Spiced Eggplant Yogurt Dip
  • 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).
    Ringan Nu Raitu / Baigan Ka Raita/ Spiced Eggplant Yogurt Dip
  • 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.
    Ringan Nu Raitu / Baigan Ka Raita/ Spiced Eggplant Yogurt Dip
  • Add yogurt/dahi/curd to it. ( I have used the regular homemade yogurt. You can use the store brought yogurt too).
    Ringan Nu Raitu / Baigan Ka Raita/ Spiced Eggplant Yogurt Dip
  • Add 1/2 tsp red chili powder, cumin powder, salt, sugar (if you need) to it.
    Ringan Nu Raitu / Baigan Ka Raita/ Spiced Eggplant Yogurt Dipq
  • For the tempering / tadka- Heat oil in a pan. Add mustard seeds and cumin seeds.
    Ringan Nu Raitu / Baigan Ka Raita/ Spiced Eggplant Yogurt Dip
  • Let the mustard seeds and cumin seeds crackle.
    Ringan Nu Raitu / Baigan Ka Raita/ Spiced Eggplant Yogurt Dip
  • Add asafoetia. Switch off heat and add 1/2 tsp red chili powder.
    Ringan Nu Raitu / Baigan Ka Raita/ Spiced Eggplant Yogurt Dip
  • Pour the tempering / tadka over the yogurt eggplant mixture.
    Ringan Nu Raitu / Baigan Ka Raita/ Spiced Eggplant Yogurt Dip
  • 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.
    Ringan Nu Raitu / Baigan Ka Raita/ Spiced Eggplant Yogurt Dip
  • 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.
    Ringan Nu Raitu / Baigan Ka Raita/ Spiced Eggplant Yogurt Dip

Nutrition

Calories: 125kcal | Carbohydrates: 13g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 57mg | Potassium: 418mg | Fiber: 4g | Sugar: 9g | Vitamin A: 317IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 1mg