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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 |
Ingredients
- 800 grams long brinjals
- 1 kilogram yogurt
- 2 inch ginger pieces
- 6 garlic cloves
- Salt to taste
- 3-4 green chillies, chopped
- 3 teaspoons chopped fresh coriander leaves
- 3 teaspoons oil
Method
- Slit the aubergines in half and then cut it into ½ inch pieces. Grind ginger-garlic and rest of the spices to a paste.
- 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.
- 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.
- Remove and serve hot.
Nutrition Info
| Calories | 927 |
| Carbohydrates | 62 |
| Protein | 42.2 |
| Fat | 57.4 |
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