Bharte Baingan ka Raitha

Bharte Baingan ka Raitha

I love this variety of Brinjal so called Egg Plants. And when Roasted. Tastes and smells heavenly. We can prepare many dishes out of the roasted brinjal and this is one among them. As usual simple but makes a great side dish.

Baingan Raitha-1

Eggplant (Auber genie): 1 Medium Sized

Green Chilies: 3-4

Curd (Yoghurt): 1 cup

Chana Dhal : ½ spoon

Mustard and Jeera : ½ spoon each

Asafetida : a pinch

Curry Leaves : A few

Salt : Taste

Oil : 1 tsp.

Method:

  • Wash the Eggplant and wipe it to dry
  • Now apply few drops on all over the surface of the brinjal
  • Roast it over the medium flame.
  • Keep rotating the brinjal carefully so that all the sides are roasted well.
  • Poke the surface to check if it is roasted well.
  • Once done switch off the stove take the brinjal on a plate or a sheet and allow it to cool a bit
  • Now carefully peel the skin of the brinjal. All the steps mentioned above are represented in the pic below

Baingan Raitha

  • Once the skin is completely peeled, mash the roasted brinjal with a spoon.
  • Heat oil in a pan and add chana dhal followed by mustard and jeera
  • Now add curry leaves and asafetida

Baingan Raitha-3

  • Add sliced green chilies and fry for a minute or two
  • Now add the mashed brinjal and fry for 2-3 mins and switch off the stove

Baingan Raitha-2

  • Allow this mixture to cool.
  • Now add salt and curd and mix well
  • Bharte Baingan ka Raitha is ready to serve.

Baingan Raitha-1

Bharte Baingan ka Raitha
Recipe Type: Sides
Cuisine: India
Author: Krish
Prep time:
Cook time:
Total time:
Serves: 4
This variety of Brinjal so called Egg Plants. when Roasted. Tastes and smells heavenly. We can prepare many dishes out of the roasted brinjal and this is one among them. As usual simple but makes a great side dish.
Ingredients
  • Eggplant (Auber genie): 1 Medium Sized
  • Green Chilies: 3-4
  • Curd (Yoghurt): 1 cup
  • Chana Dhal : ½ spoon
  • Mustard and Jeera : ½ spoon each
  • Asafetida : a pinch
  • Curry Leaves : A few
  • Salt : Taste
  • Oil : 1 tsp.
Instructions
  1. Wash the Eggplant and wipe it to dry
  2. Now apply few drops on all over the surface of the brinjal
  3. Roast it over the medium flame.
  4. Keep rotating the brinjal carefully so that all the sides are roasted well.
  5. Poke the surface to check if it is roasted well.
  6. Once done switch off the stove take the brinjal on a plate or a sheet and allow it to cool a bit
  7. Now carefully peel the skin of the brinjal
  8. Once the skin is completely peeled, mash the roasted brinjal with a spoon.
  9. Heat oil in a pan and add chana dhal followed by mustard and jeera
  10. Now add curry leaves and asafoetida
  11. Add sliced green chilies and fry for a minute or two
  12. Now add the mashed brinjal and fry for 2-3 mins and switch off the stove
  13. Allow this mixture to cool.
  14. Now add salt and curd and mix well
  15. Bharte Baingan ka Raitha is ready to serve.

Share on Google+0Pin on Pinterest101Share on Facebook0Share on StumbleUpon3Share on Yummly2Email this to someoneShare on Tumblr0Print this pageShare on Reddit0Digg this
 

Related Posts

Roasted Eggplant – So Flavourful

Roasted Eggplant – So Flavourful

Roasted Eggplant One more favourite Egg Plant Recipe of mineJ. I will be coming up with many more recipes using Eggplants. The biggest advantage and disadvantage of using Eggplants is its taste. Yes if the Eggplants are tender, then make any dish out of it, […]

Share on Google+0Pin on Pinterest97Share on Facebook16Share on StumbleUpon9Share on Yummly122Email this to someoneShare on Tumblr0Print this pageShare on Reddit0Digg this
 
Brinjal Kurma – Brinjal in Flavoured Gravy

Brinjal Kurma – Brinjal in Flavoured Gravy

Brinjal kurma Brinjal is such a vegetable that you can make any kind of dish out of it. Not sure? Or not believing it? Well here is the list then: Sambhar, Rasam, Stuffed Vegetable, Stir Fry, Rice, Chutney, Pickle, Bharta, Dosa, Fritters, Gravy Vegetable, Baked […]

Share on Google+0Pin on Pinterest127Share on Facebook69Share on StumbleUpon4Share on Yummly143Email this to someoneShare on Tumblr0Print this pageShare on Reddit0Digg this
 


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge