How To Make Kashmiri-style Buzi Wangun(Baingan Ka Raita)

How To Make Kashmiri-Style Buzi Wangun (Baingan Ka Raita)

Kashmiri cuisine is known for its rich and aromatic flavors, with meat and vegetables being the main components of the dishes. One such popular vegetarian dish from Kashmir is Buzi Wangun, also known as Baingan Ka Raita, which is a delicious combination of roasted eggplants, yogurt, and various spices. This creamy and tangy side dish is perfect to accompany any main meal, and can also be enjoyed as a dip with some crispy chips or pita bread. In this blog post, we will take you through a step-by-step guide on how to make this flavorful Kashmiri-style Buzi Wangun at home.


  • 2 large eggplants (baingan)
  • 1 cup yogurt (dahi)
  • 1 tsp cumin powder (jeera powder)
  • 1 tsp coriander powder (dhania powder)
  • 1/2 tsp red chili powder (lal mirch powder)
  • 1/2 tsp turmeric powder (haldi)
  • 1/2 tsp garam masala powder
  • Salt to taste
  • 2 tbsp oil
  • 1 tsp mustard seeds (rai)
  • 1 tsp cumin seeds (jeera)
  • A pinch of asafoetida (hing)
  • 2-3 dried red chilies (sabut lal mirch) (optional)
  • 1/4 cup chopped coriander leaves (hara dhania)


  1. Wash the eggplants and pat them dry with a paper towel. Using a fork, prick the eggplants all over, making sure not to break the skin.
  2. Heat a grill or a gas stove on medium-high heat. Place the eggplants on the grill/stove and let them cook for about 5-6 minutes on each side until the skin is charred and the flesh is soft. Make sure to keep rotating the eggplants for even cooking. Grilling eggplants
  3. Once the eggplants are cooked, let them cool down. Then, peel off the charred skin and mash the pulp using a fork or your hands.
  4. In a mixing bowl, whisk the yogurt until it becomes smooth. Then, add cumin powder, coriander powder, red chili powder, turmeric powder, and garam masala powder to it. Mix well.
  5. Add the mashed eggplant pulp to the yogurt mixture and mix until well combined. Adding eggplant to yogurt mixture

  6. Heat oil in a pan and add mustard seeds. Let them splutter and then add cumin seeds, asafoetida, and dried red chilies (if using).
  7. Once the spices are fragrant, remove the pan from heat and pour the tempering over the eggplant and yogurt mixture. Mix everything together.
  8. Finally, add chopped coriander leaves and mix well. The Kashmiri-style Buzi Wangun is ready to be served! You can serve it immediately or chill it in the refrigerator for an hour before serving.

Your delicious and creamy Buzi Wangun is ready to be enjoyed! You can serve it as a side dish with rice, roti, or any other main meal. It also makes for a great dip with some pita bread, chips, or crackers.

Feel free to adjust the spices according to your preference. You can also add a bit of sugar or honey to balance out the tanginess of yogurt, and some chopped green chillies for some extra heat. This versatile

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