Roasted Eggplant Raita


Hi, friends welcome to my food corner again. I try to usually make the healthier version of foods and believe in eating right food only, and in this regard, here I have tried to come up with an interesting, healthy and experimental dish which is partly a bharta and partly a raita. I make it in my kitchen quite often because it’s tasty and healthier and good at times when someone in your home is having a stomach problem. This raita-cum-bharta can be made without adding any oil and it has the goodness of curd in it. So it’s a great dish you all must try.


  1. Eggplants – 2.
  2. Yoghurt – 1 cup.
  3. Onions(finely chopped) -1(small).
  4. Green Chillies(finely chopped) – 2.
  5. Grated Ginger – 1 tsp.
  6. Red Chilly Powder – 1 tsp.
  7. Roasted Cumin Powder – 1 tsp.
  8. Mustard Oil – 1 tbsp.
  9. Salt – According to taste.
  10. Black Salt – A pinch.
  11. Dry Mango Powder(optional)- 1 tsp.
  12. Catch Dahi Masala(optional) – 2 tsp.


Step 1

Wash and slit the eggplants, keeping them intact and roast them on gas. Now put them under running water and deskin them taking out its pulp in a bowl. Mash them.

IMG_3491.JPGStep 2

Take a bowl. Add the yoghurt to it. Now mix in the chopped onions, chilies, salt, red chilly powder, black salt, roasted cumin powder and add the mashed eggplants into it. Also, sprinkle some grated ginger. Now add mustard oil. You can also add some dry mango powder if you want a tangier version of this dish, but if you like it simple you can omit this ingredient out. You can also add some catch dahi masala but its optional.

Our Roasted Eggplant Raita is ready. Garnish it with fresh cilantro.

Friends do try this recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!



Eggplant Pickle


Hello, my dear friends and welcome to my cozy cooking nest. Today I will make a unique recipe of a veggie turned into a pickle only to make it tastier and super fun. I have made a pickle from eggplants and mild spices and well, it just is wonderful to taste with chapatis, tandoori rotis or naan. It is easy to make and great to taste idea and I hope you all will like it well. The recipe is as follows:—


  1. Eggplant – 250 gms.
  2. Garlic(crushed) -3 tbsp.
  3. Turmeric Powder – 2 tsp.
  4. Dry Mango Powder – 2 tbsp.
  5. Yellow Mustard Powder -3 tbsp.
  6. Achaar Masala – 3 tbsp.
  7. Roasted Five Spices Powder – 1 tbsp.
  8. Red Chilly Powder – 2 tsp.
  9. Five Spices – 1 tsp.
  10. Mustard Oil – 4 tbsp.
  11. White Vinegar – 2 tbsp.
  12. Salt – According to taste.


Step 1

Wash and cut the eggplant into medium-sized pieces and dry them in fan for five minutes.


Step 2

Now take a kadhai and add 3 tbsp of mustard oil and 1 tsp of five spices to it. When it splutters add in the cut eggplants and fry it on high flame for four minutes. Then add in the crushed garlic and fry up till half done, here again on high flame, and if it seems that oil is less in quantity then do add more of it as it is a pickle and will need more of oil. Now add in the salt,turmeric powder,dry mango or amchoor powder,roasted five spices powder,yellow mustard powder,red chilly powder,pickle or achaar masala,salt,vinegar and mustard oil and just stir the masalas twice and not for long,to mix them up,doing everything on high flame as it will enhance the taste of the pickle. Now, switch the gas off otherwise the dish will get a bitter taste. You must not over fry the pickle after adding the masalas especially the mustard powder.

Step 3 

Store the pickle in a jar and put it in strong sunlight for 2 hours and use it. It’s very close to being an instant pickle.

Our Eggplant Pickle is ready.

Friends do try this recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!