Vengana Ne Dahi Ni Burani Aubergine stew with curd. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 06 Nov 2015 in Recipes Course New Update 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 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 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 #Black cardamom #Brinjals #Cinnamon #Fresh coriander leaves #Garlic #Ginger #Green chillies #Nutmeg powder #Oil #Salt #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article