Green Eggplant Yogurt Curry (Brinjal Raita) Recipe

Updated on May 7, 2020
ShailaSheshadri profile image

I worked as a banker for 17 years, and now I work as a freelance writer. I love staying fit and cooking tasty and healthy meals.

Green Eggplant Yogurt Curry (Brinjal Raita)
Green Eggplant Yogurt Curry (Brinjal Raita)

This Is One of My Favorite Dishes!

Raita is a regular summer dish in our house. It is either served with boiled plain rice or with a spicy rice dish or pancakes. As it is made of curds or yogurt, it has a soothing effect on the stomach. It cools the whole body system during summer.

This recipe is easy and quick. The freshly chopped onions, which are added in at the end, make this curry crunchy and delightful.

Once you add curds, keep the curry in the refrigerator to prevent it from becoming sour. The curry should be consumed within 24 hours. Enjoy!

5 stars for Green Eggplant Yogurt Curry (Brinjal Raita)

Cook Time

Prep time: 15 min
Cook time: 10 min
Ready in: 25 min
Yields: 4 servings

Ingredients

For the curry:

  • 3-4 long green eggplants (brinjal), chopped
  • 3 tablespoons grated coconut (optional)
  • 1 glass yogurt or thick curd
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon or less asafoetida (hing powder)
  • 2-3 green chilies
  • 1/2 cup onions, finely chopped
  • 2 tablespoons coriander leaves, finely chopped
  • 1/2 teaspoon oil
  • Salt to taste

For the tempering:

  • 1/2 teaspoon white lentils
  • 1 dry red chili, broken
  • 8 curry leaves
  • 1/2 teaspoon mustard seeds
  • 1 1/2 teaspoons oil

Instructions

  1. Wash the eggplants and chop. Immerse them the freshwater for 15 minutes. The soaked water should turn brownish. Discard it.
  2. Heat 1/2 teaspoon of oil in a pan. Throw in the chopped eggplant. Stir-cook for 2 minutes. Add some water and cook covering the pan until the eggplant becomes completely soft. Turn off the fire. Allow it to cool.
  3. Once cold, transfer the eggplant into a mixer grinder. Add grated coconut, green chilies, mustard seeds, asafoetida, a portion of the yogurt or thick curd, and salt. Grind to get a near-smooth sauce or paste.
  4. Transfer it to a mixing bowl. Add the remaining yogurt, chopped onions, and finely chopped coriander leaves. Mix well.
  5. Make the tempering: Heat 1 1/2 teaspoons of oil or ghee in a small pan. Add the mustard seeds, white lentils, broken red chilies, and curry leaves. Saute on low fire till the mustard splutters. Pour this tempering on the raita. Mix at the time of serving. This ensures the crispiness of the tempering.
  6. Serve eggplant (brinjal) raita with plain boiled rice or any other spicy main course rice dishes or pancakes. Enjoy the mild and flavorful taste!

Photo Guide

Click thumbnail to view full-size
Long green eggplants or brinjalKeep the ingredients readyStep one: wash and chop eggplants.Immerse them in fresh water.Discard the soaking water.Step two: Cook the chopped eggplant in some oil and water.Step three: Add the cooked eggplants into the mixer grinder. Add green chilies, grated coconut, asafoetida (hing) powder, mustard seeds, and salt. Grind to get a near-smooth paste.Add yogurt or thick curds. Pulse the mixer once. Add it to a mixing bowl.Step four: Make the tempering.Step five: Add chopped onions and finely chopped coriander leaves. Add the tempering.Mix well. Green eggplant curry is ready to serve. Eat it with boiled rice or any other spicy rice main course or pancakes. Enjoy the taste!
Long green eggplants or brinjal
Long green eggplants or brinjal
Keep the ingredients ready
Keep the ingredients ready
Step one: wash and chop eggplants.
Step one: wash and chop eggplants.
Immerse them in fresh water.
Immerse them in fresh water.
Discard the soaking water.
Discard the soaking water.
Step two: Cook the chopped eggplant in some oil and water.
Step two: Cook the chopped eggplant in some oil and water.
Step three: Add the cooked eggplants into the mixer grinder. Add green chilies, grated coconut, asafoetida (hing) powder, mustard seeds, and salt. Grind to get a near-smooth paste.
Step three: Add the cooked eggplants into the mixer grinder. Add green chilies, grated coconut, asafoetida (hing) powder, mustard seeds, and salt. Grind to get a near-smooth paste.
Add yogurt or thick curds. Pulse the mixer once. Add it to a mixing bowl.
Add yogurt or thick curds. Pulse the mixer once. Add it to a mixing bowl.
Step four: Make the tempering.
Step four: Make the tempering.
Step five: Add chopped onions and finely chopped coriander leaves. Add the tempering.
Step five: Add chopped onions and finely chopped coriander leaves. Add the tempering.
Mix well. Green eggplant curry is ready to serve. Eat it with boiled rice or any other spicy rice main course or pancakes. Enjoy the taste!
Mix well. Green eggplant curry is ready to serve. Eat it with boiled rice or any other spicy rice main course or pancakes. Enjoy the taste!

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 66
Calories from Fat9
% Daily Value *
Fat 1 g2%
Saturated fat 0 g
Carbohydrates 12 g4%
Sugar 0 g
Fiber 5 g20%
Protein 4 g8%
Cholesterol 0 mg
Sodium 12 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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