250 gm curd (dahi)
1 brinjal (baingan)
a pinch asafetida (hing)
1 tsp oil
1/2 tsp salt (namak)
1/2 tsp black pepper powder (kali mirch)
1/2 tsp roasted cumin powder (bhuna jeera powder)

How to make baigan ka raita :

Beat curd and keep aside.
Grease oil on brinjal and pierce a hole with a knife. Sprinkle hing in the hole. Fry baingan on a gas until cooked well.
When it cools, peel the outer layer and mash properly.
Mix it with curd along with salt, kali mirch and jeera powder.
Serve baingan ka raita chilled.

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