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Vengana Ne Dahi Ni Burani

Aubergine stew with curd. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Brinjals, Yogurt
Cuisine Parsi
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 7
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Vengana Ne Dahi Ni Burani

  • 800 grams Brinjals long
  • 1 kilogram Yogurt
  • 2 inch pieces Ginger
  • 6 cloves Garlic
  • 1 inch stick Cinnamon
  • 6 Black cardamom
  • 1/2 teaspoon Nutmeg powder
  • to taste Salt
  • 3-4 Green chillies Green chillies chopped
  • 3 teaspoons Fresh coriander leaves chopped
  • 3 teaspoons Oil

Method

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  1. Slit the aubergines in half and then cut it into ½ inch pieces. Grind ginger-garlic and rest of the spices to a paste.
  2. Mix salt, green chilies and coriander to this paste and divide it into 2 portions. Rub one half of the spices into aubergine and mix the rest into the curd.
  3. Heat oil in a pan and shallow fry aubergine on a low heat till done. Remove the pan from the heat and add yogurt. Mix well and simmer for few minutes.
  4. Remove and serve hot.

Nutrition Info

Calories 927
Carbohydrates 62
Protein 42.2
Fat 57.4
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