🇮🇳🔥 Baingan Chhoka + Raita - original healthy 🇮🇳 Indian Recipe

Ingredients

• 1 medium Eggplant (Halved lengthwise, flesh will be scooped out after roasting)
• 2 medium Potatoes (Halved lengthwise, skin left on for roasting)
• 2 tablespoons Vegetable Oil (For brushing the eggplant and potatoes before roasting)
• 8 Garlic Cloves (Whole cloves, roasted until dark black)
• 3 Green Chilies (Whole, roasted until charred; adjust for heat)
• 0.25 cup Fresh Coriander Leaves (Coarsely chopped)
• 1 teaspoon Salt (Adjust to taste)
• 2 tablespoons Mustard Oil (For tempering; gives authentic pungent flavor)
• 1 teaspoon Yellow Mustard Seeds
• 0.5 teaspoon Black Mustard Seeds
• 1 cup Plain Yogurt (Full‑fat for creaminess)
• 1 medium Cucumber (Diced into small chunks)
• 2 tablespoons Water (To loosen the raita)
• 1 teaspoon Chaat Masala
• 1 tablespoon Lemon Juice (Freshly squeezed)

Instructions

1. Preheat Oven

   Set the oven to 230°C and let it preheat for about 10 minutes.

   Time: PT10M

   Temperature: 230°C

2. Prepare Eggplant and Potatoes

   Halve the eggplant lengthwise and halve the potatoes. Place them on a baking tray, skin side up, and brush generously with vegetable oil.

   Time: PT5M

3. Roast Vegetables

   Roast the tray in the preheated oven for 20‑30 minutes, until the flesh is soft and the edges are lightly charred.

   Time: PT25M

   Temperature: 230°C

4. Roast Garlic and Green Chilies

   While the veg roast, heat the skillet over medium‑high heat. Add the whole garlic cloves and green chilies, stirring constantly until they turn a deep, almost black color (about 5‑7 minutes).

   Time: PT6M

5. Cool and Mash Garlic‑Chili

   Transfer the roasted garlic and chilies to a small bowl, let cool slightly, then mash them together into a coarse paste.

   Time: PT3M

6. Scoop Eggplant Flesh and Peel Potatoes

   Remove the roasted potatoes from their skins and place in a large bowl. Using a spoon, scoop out the soft eggplant flesh, keeping it in medium‑sized chunks.

   Time: PT5M

7. Combine Main Ingredients

   To the bowl with potatoes and eggplant, add the mashed garlic‑chili paste, chopped coriander, and salt. Mix gently until everything is evenly coated.

   Time: PT5M

8. Temper Mustard Seeds

   Wipe the skillet clean, add mustard oil, and heat over medium heat. Add yellow mustard seeds and black mustard seeds; let them crackle for about 1 minute.

   Time: PT2M

9. Finish the Chutney

   Pour the hot mustard‑seed tempering over the vegetable mixture and toss quickly to combine.

   Time: PT1M

10. Prepare Yogurt Cucumber Raita

    In a separate bowl, whisk the yogurt until smooth. Stir in diced cucumber, water, chaat masala, salt, and lemon juice. Mix until well combined.

    Time: PT5M

11. Serve

    Plate the roasted eggplant‑potato chutney, add a generous dollop of cucumber raita on the side, and serve with fresh roti.

    Time: PT1M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

35 g

Fat

12 g

Fiber

5 g