Dhungare Baingan Raita: A Smoky Twist on the Classic Indian Side Dish
Dhungare Baingan belongs to the older style of Indian home cooking where smoky flavors were naturally created using wood fire, charcoal, or the dhungar technique.
Prep Time15 mins
Cook Time15 mins
Total Time27 mins
Calories: 120kcal
Ingredients
- 1 Large Eggplant (baingan)
- 2 Cups Thick Fresh Curd
- 1 Green Chilli finely chopped
- 1/2 tsp Roasted Cumin Powder
- 2 tbsp Fresh Coriander Leaves finely chopped
- 1 Garlic Clove crushed ( optional )
- 1 Onion thinly sliced
- Salt to taste
For Dhungar (Smoking)
- 1 Small piece of Gharcoal
- 1/2 tsp Ghee
For Tempering
- 1 tsp Oil or Ghee
- 1/2 tsp Mustard Seeds
- Few Curry Leaves
- A pinch of Hing (Asafoetida)
Instructions
- Roast the eggplant directly over flame or in the oven until the skin is charred and the flesh becomes soft. Allow it to cool, peel the skin, and mash the pulp well.
- Whisk the curd until smooth. Add mashed roasted eggplant, green chili, roasted cumin powder, salt, coriander leaves, onion and garlic if using. Mix everything properly.
- Heat the charcoal until red hot. Place a small steel bowl in the center of the raita bowl and keep the hot charcoal inside it. Pour ghee over the charcoal and immediately cover the bowl for 2–3 minutes to infuse smoky flavor.
- Heat oil or ghee in a small pan. Add mustard seeds, hing, and curry leaves. Pour the tempering over the raita.
- Serve chilled with biryani, pulao, paratha, or any Indian meal.
Notes
Recipe Tips
- Use thick curd for creamy texture.
- Properly roasted baingan gives the best smoky taste.
- Chill before serving for enhanced flavor.
- Adjust green chili according to spice preference.