Chetna Makan’s aubergine raita

I’ve been told by friends that I should put this aubergine raita into jars and sell it in shops – they think it’s the best thing ever. The recipe was given to me by my friend Animesh’s mum Bharati, and I am so thankful to her for sharing it.

chetna makan aubergine raita
Image: Nassima Rothacker. Food styling: Sian Henley. Props styling: Morag Farquhar



1 aubergine, cut into 2.5cm cubes
¼ tsp salt
¼ tsp freshly ground black pepper
1 tbsp sunflower oil


300g natural yogurt
50ml water
½ tsp salt
½ tsp sugar


1 tsp sunflower oil
1 tsp panch poran (available from
10 fresh curry leaves (available from
2 green chillies, finely chopped

1. Preheat the oven to 200C/ 180C fan/gas 6.

2. Put the aubergine cubes into a bowl with the salt, pepper and oil and mix well. Then spread the cubes on a baking sheet and roast for 30 minutes, turning them over halfway through cooking.

3. In a bowl, whisk together the yogurt, water, salt and sugar. Once the aubergines are done, stir them into the yogurt.

4. To make the tadka, heat the oil in a small pan and add the panch poran. After a few seconds, when it starts to sizzle, add the curry leaves and green chillies then cook just a few seconds more. Pour the tadka over the aubergine raita and serve.

Now buy Chetna’s brilliant book

chetna mayan healthy IndianOur recipes are from Chetna’s Healthy Indian Vegetarian by Chetna Makan, which is published by Mitchell Beazley, price £20. To order a copy go to