Brinjal Raita/ Eggplant Raita (Vankaya Perugu pachadi)

Preparation time: 5 mins

Cooking time: 15 mins


This is a quick dish which goes well with Parathas. The roasted flavour of brinjal/eggplant mixed with spiced-up curd gives a fresh distinct taste that everybody will fall in love with. This dish is found to help in boosting fertility and is recommended by health experts. Without further ado, lets see how to create it !!


Eggplant/ Brinjal – 1 big

Curd/ Yogurt – 2 cups

Cumin powder – 1/2 tsp

Turmeric – 1/4 tsp

Ginger – 1 inch (grated)

Salt Р1  1/2 tsp

Coriander – for garnishing


“Oil – 1 Tbsp

Mustard seeds – 1/2 tsp

Jeera – 1/2 tsp

Urad Dal – 1/2 tsp

Chana Dal – 1/2 tsp

Methi seeds – 1/4th tsp

Green chilli – 2-3 N0’s (chopped)

Hing – 1 sprinkle


1. Place the eggplant/brinjal on a stove burner and roast directly on medium flame.

2. Keep rotating the brinjal and ensure all sides are uniformly roasted till the brinjal becomes soft and the skin turns black.

3. Place the brinjal in a plate and let it cool.

4. Once the brinjal cools, peel the burnt skin and transfer into a bowl.


5. Mash the brinjal into small pieces with a knife or fork. Add curd, and all the other ingredients and mix well.

6. In a small kadai, add the seasoning ingredients in the given sequence and pour into the bowl. Garnish with coriander.

6. Serve with Roti/Paratha or steamed rice.


Vegetable Raita

Raita is a dish made with curd/yogurt which is served on the side of Rice Items or Paratha.



Onion – 1/2

Tomato – 1

Cucumber – 1/4th

Green chilli – 1 -2 No’s

Coriander – 1 sprig

Jeera powder – 1/2 tsp

Chilli powder – pinch

Dhania powder – 1/2 tsp

Salt – as per taste

Thick Curd/Yogurt – 2 cups


Mix all the ingredients together and serve chilled.