Baigan ki boorani(eggplants in yoghurt sauce) Recipe

Baigan ki boorani is a traditional Indian dish made with eggplants cooked in a flavorful yoghurt sauce. The eggplants are first roasted until tender and then simmered in a creamy yoghurt sauce infused with aromatic spices. This dish has a rich and creamy texture with a tangy and slightly spicy flavor. It is often served as a side dish with rice or roti and is perfect for a comforting and satisfying meal.

3.9
11 Rating -
Rate
Vegdiet
45minstotal
15minsPrep
30minsCook
45m.total
15m.Prep
30m.Cook
Baigan ki boorani(eggplants in yoghurt sauce)
plan
Bookmark

ingredients serve

Ingredients for Baigan ki boorani(eggplants in yoghurt sauce) Recipe

  • 0.33 Small To Medium Sized Eggplants
  • 0.33 tablespoon Oil
  • 0.17 teaspoon Cumin Seeds
  • 0.17 Onion, Finely Chopped
  • 0.17 teaspoon Ginger Garlic Paste
  • 0.33 Green Chilies, Finely Chopped
  • 0.08 teaspoon Turmeric Powder
  • 0.17 teaspoon Red Chili Powder
  • 0.17 teaspoon Coriander Powder
  • 0.17 cup Yoghurt
  • As required Salt To Taste
  • as required Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
71
calories per serving
1 g Fat3 g Protein11 g Carbs5 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    3g
  • Carbs
    11g
  • Fiber
    5g

MacroNutrients

  • Carbs
    11g
  • Protein
    3g
  • Fiber
    5g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    100mg
  • Iron
    2mg
  • Vitamin A
    374mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    38mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    15mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    70mg
  • Manganese
    3mg
  • Phosphorus
    42mg
  • Selenium
    9mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp