Name: Baigan ki boorani(eggplants in yoghurt sauce) recipe by Mona S at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 large eggplant; 300 grams hung yoghurt(made from 500 gm yogurt); 8 Garlic cloves; 2 big onion; 1 tsp chat masala; 1/2 tsp chilli powder; Salt to taste; Oil as required (i used 3 tbsp)

ABOUT Baigan ki boorani(eggplants in yoghurt sauce) RECIPE

This is a very exotic looking dish from Uttar Pradesh that is influenced by Afghanistan where it still is on the menu of all restaurants serving local food. Shallow fried eggplant served in a yoghurt sauce flavoured with garlic and garnished with browned onions

Ingredients Serving: 6

2 large eggplant
300 grams hung yoghurt(made from 500 gm yogurt)
8 Garlic cloves
2 big onion
1 tsp chat masala
1/2 tsp chilli powder
Salt to taste
Oil as required (i used 3 tbsp)

Instructions

Wash and cut eggplant into thick rounds Apply salt and keep aside.
Cut onion lengthwise in thin pieces and deep fry until golden brown.
In a grill pan heat very little oil and grill eggplant pieces first on high heat then reduced to medium, until they are crisp and brown.
In a bowl take hung yoghurt stir it gently to get creamy texture. Add crushed garlic and salt. Refrigerate it.
Now all the main things are ready to get assembled
When you want to serve it keep grilled eggplant in the dish, spread cool garlic yoghurt sauce you prepared. Sprinkle chat masala and chilli powder
Lastly add fried onion pieces. You can also decorate it will fresh pomegranate seeds and coriander leaves.

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