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 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.
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.

Nutrition