How to make Vengana Ne Dahi Ni Burani - Aubergine stew with curd.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brinjals (बैंगन), Yogurt (दही)

Cuisine : Parsi

Course : Main Course Vegetarian

Vengana Ne Dahi Ni Burani Recipe Card

Vengana Ne Dahi Ni Burani

Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

For more recipes related to Vengana Ne Dahi Ni Burani checkout Bharli Vangi, Eggplant Chilli Garlic, Achari Baingan, Baingan Bharta . You can also find more Main Course Vegetarian recipes like Corn Paneer Delight, Roasted Pumpkin with Quinoa, Paneer Kofta in Spinach Gravy, Nadir Yakhni.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 7

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vengana Ne Dahi Ni Burani Recipe

  • 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


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.