YASMINS RECIPES

Vegetable

Baingan Raita

Creamy natural yoghurt mixed with spiced aubergine, red onion, coriander and chilli.

Gluten Free
Prep15 mins
Cook10 mins
Serves2-4 people
DifficultyEasy

From Yasmin’s Kitchen

This raita adds cooked aubergine and spices to plain natural yoghurt for a creamy, savoury side dish.

If the yoghurt tastes sour or is too thick, add milk a tablespoon at a time until the flavour and consistency are right.

What you’ll need

Ingredients

  • 1 large aubergine, peeled and diced
  • 1/4 tsp cumin seeds
  • 1/4 tsp mustard seeds
  • 1 tbsp oil
  • 1/2 red onion, chopped
  • 1/4 tsp salt, or to taste
  • 1/4 tsp red chilli powder
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 500g natural yoghurt
  • Milk, if required
  • 1/2 green chilli, chopped, for garnish
  • Fresh coriander, chopped, for garnish

Step by step

Method

  1. Peel and dice the aubergine, then boil for a few minutes until soft.
  2. Drain well and mash the aubergine with a fork.
  3. Heat the oil in a pan and add the cumin and mustard seeds. Let them pop and sizzle for a few seconds.
  4. Add the mashed aubergine, salt, red chilli, cumin and coriander powder. Mix and cook for about 1 minute.
  5. Remove from the heat and allow to cool.
  6. Place the yoghurt in a bowl and add a little milk if it is too thick.
  7. Mix in the chopped red onion and cooled aubergine mixture.
  8. Garnish with coriander and green chilli and serve.

Helpful notes

Tips