Hello guys! Hope you all are doing well. I've been meaning to post this recipe since FOREVER. Like literally. The first time I made this dish way back in 2017, never got around to posting it but you know one of those accidental recipes that turn out really yum? This is one of those!! So we had fresh aubergines growing on our farm and while making lunch we decide to randomly mix in some masalas, fry and serve with yogurt. A few days later I searched for more recipes like this and realized that there were many. One of them known is as Afghanee Bouranee. My version though, is super simple and easy.
I had a revelation just now that this will be a treat for all those on low carb/ keto!! Just replace yogurt with full fat Greek yogurt!
Ingredients:
Brinjals/Aubergines 3, small-medium size, thinly sliced
Salt 1 tsp
Red Chili Powder 2 tsp
Turmeric Powder 1/2 tsp
Cumin seed, 1 tsp
Dried Red Button Chilies, a few
Garlic, 2 cloves, thinly sliced
Yogurt, 2 cups
Sugar 1 tsp
Oil, for shallow frying
Method:
In a bowl whisk together some yogurt, 1/2 cup cold drinking water, sugar and just a pinch of salt. Keep aside. Thinly slice the aubergines, mix in salt, red chili powder and turmeric powder. Heat oil in a pan, and fry the slices till they change their color. If you like it crispy, then fry till golden brown and crispy. (you can also brush them with a little oil and bake them as a healthier option). Once fried, set them in a dish, and pour over the yogurt mixture. Now using the same oil, prepare for the baghaar. Add in cumin seeds, button chilies and garlic, fry till light golden. Now pour the baghaar over the yogurt and serve fresh! Make sure you do the baghaar RIGHT before serving. Enjoooooy!
I had a revelation just now that this will be a treat for all those on low carb/ keto!! Just replace yogurt with full fat Greek yogurt!
Ingredients:
Brinjals/Aubergines 3, small-medium size, thinly sliced
Salt 1 tsp
Red Chili Powder 2 tsp
Turmeric Powder 1/2 tsp
Cumin seed, 1 tsp
Dried Red Button Chilies, a few
Garlic, 2 cloves, thinly sliced
Yogurt, 2 cups
Sugar 1 tsp
Oil, for shallow frying
Method:
In a bowl whisk together some yogurt, 1/2 cup cold drinking water, sugar and just a pinch of salt. Keep aside. Thinly slice the aubergines, mix in salt, red chili powder and turmeric powder. Heat oil in a pan, and fry the slices till they change their color. If you like it crispy, then fry till golden brown and crispy. (you can also brush them with a little oil and bake them as a healthier option). Once fried, set them in a dish, and pour over the yogurt mixture. Now using the same oil, prepare for the baghaar. Add in cumin seeds, button chilies and garlic, fry till light golden. Now pour the baghaar over the yogurt and serve fresh! Make sure you do the baghaar RIGHT before serving. Enjoooooy!
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