Baigun raita/ Aubergine yogurt dip recipe quick easy and delicious #recipe #vegetarian #fyp

Baigun raita/ Aubergine yogurt dip

This is a super refreshing and flavour-packed raita made with smoky roasted aubergines, creamy yogurt, and lots of fresh herbs and veggies. It’s got a lovely mix of textures — soft aubergine, crunchy cucumber, and a bit of a kick from green chillies. Perfect as a cooling side with biryani, BBQ, or even just with roti or rice on a warm day.

Ingredients:
* Aubergines (medium-sized) – 4
* Yogurt – 2 cups (thick, whisked)
* Onion – 1, finely chopped
* Tomato – 1, finely chopped
* Cucumber – 1 cup, chopped
* Green chillies – 2 to 3, finely chopped (adjust to taste)
* Fresh coriander – ½ cup, chopped
* Mint leaves – 2 tbsp, chopped
* Crushed coriander seeds – 1 tsp
* Salt – 1 tsp (or to taste)
* Red chilli powder – 1 tsp
* Black pepper – 1 tsp
Method:
Place the aubergines directly over an open flame and roast until the skin is charred and the flesh becomes soft. Turn occasionally for even roasting.Once roasted, let them cool. Peel off the burnt skin and rinse gently. Chop or mash the flesh using a fork or chopper.In a large bowl, add the mashed aubergines, chopped onion, tomato, cucumber, green chillies, coriander, and mint.Add the whisked yogurt along with salt, red chilli powder, black pepper, and crushed coriander seeds. Mix everything well.Refrigerate for at least 30 minutes and serve cold as a refreshing side.