Vengana Ne Dahi Ni Burani Recipe - Aubergine stew with curd.

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Parsi

Course : Main Course_Veg

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 Baingan Bharta , Eggplant Chilli Garlic , Achari Baingan , Baingan Bharta . You can also find more Main Course_Veg recipes like Mixed Vegetable Curry, Khatti Arbi ka Salan, Coconut Bhindi, Paneer Mushroom. Or try out these recipes from Parsi Cuisine like Lagan Nu Machhi No Saas, Lagan Nu Custard, Parsi Fried Fish, Dhansaak.

Vengana Ne Dahi Ni Burani Recipe - how to make Vengana Ne Dahi Ni Burani

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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 7

Level Of Cooking : Medium

Ingredients

  • Brinjals long800 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 chopped3-4

  • Fresh coriander leaves chopped3 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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