Baigan ki boorani(eggplants in yoghurt sauce) Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Pierce the eggplants with a fork and place them on a baking sheet. Roast in the oven for 30-40 minutes until the skin is charred and the flesh is soft.
• STEP 3.Remove the eggplants from the oven and let them cool. Peel off the charred skin and mash the flesh with a fork.
• STEP 4.In a pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 5.Add ginger-garlic paste, green chilies, and spices like turmeric, red chili powder, and coriander powder. Cook for a minute.
• STEP 6.Add the mashed eggplant and mix well. Cook for 5-7 minutes until the flavors are well combined.
• STEP 7.In a separate bowl, whisk yoghurt with salt and add it to the pan. Stir well and cook for another 2-3 minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose small to medium-sized eggplants for better flavor and texture.
• You can adjust the spice level according to your preference by adding more or less chili powder.
• For a creamier texture, you can blend the yoghurt before adding it to the dish.

Storage and Serving

• Baigan ki boorani can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve hot with steamed rice or freshly made roti for a delicious and satisfying meal.