Roasted Eggplant Raita
Delicious Roasted Eggplant Raita that can be made easily by roasting the eggplant on a stovetop, or using the air fryer. A perfect side dish for Rotis, Paratha, Pulao, and Biryani. It is a simple recipe made using roasted eggplant, yogurt, and minimal spices.
Ingredients
- 1 medium Eggplant
- 1 cup Yogurt
- Salt to taste
- ½ teaspoon Chaat Masala
- 1 teaspoon Red Chilli Powder
- 2 teaspoon Oil
- 1 teaspoon Mustard
- 1 teaspoon Urad Dal
- 1 teaspoon Chana Dal
- Few Curry Leaves finely chopped
- 1 tablespoon Coriander leaves finely chopped
Instructions
- Wash and pat dry the eggplant thoroughly. Apply a teaspoon of oil on the entire surface of the eggplant. Roast it on fire until fully charred.
- Allow it to cool. Once easy to handle, peel the skin, add the eggplant to a bowl and mash the eggplant.
- Add yogurt, salt and chaat masala. Mix well.
- In a pan, add remaining oil. Once hot, add mustard seeds, urad dal, chana dal, curry leaves, red chilli powder. Once mustard seeds splutter, add the tempering to the raita. Add coriander leaves to the raita.
- Seve as an accompaniment for rice or rotis.
Roast the Eggplant in Air Fryer
- Brush the eggplant with some oil. Preheat the airfryer at 375F. Once the airfryer is ready, place the eggplant on the airfryer basket. Air fry for 20 minutes at 375F. Once done, remove the eggplant from the airfryer and remove the skin easily.
Notes
Adjust the quantity of yogurt according to your desired consistency.
Adding red chili powder, and chaat masala to the raita is completely optional. We personally love the taste and flavour when we add these two to the raita. You can add any masala powder of your choice to flavour the raita.
Any South Indian recipe is incomplete without tempering on top. If you do not prefer tempering your raita with mustard seeds etc, do feel free to omit it.
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