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Vengana Ne Dahi Ni Burani

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Aubergine stew with curd.

This is an exclusive website recipe.

Preparation Time : 16-20 minutes

Cooking time : 26-30 minutes

Servings : 7

Vengana Ne Dahi Ni Burani

Main Ingredients

Brinjals, Yogurt

Cuisine

Parsi

Course

Main Course-Veg

Level Of Cooking

Easy

Ingredients

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

Method

Step 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.

Step 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.

Step 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.

Step 4


Remove and serve hot.

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