Aubergine in Hung Curd

Recipe by
Total Time:
40 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 100 gm - Small brinjals
  • 200 gm - Curd
  • 4 - Garlic cloves
  • 0.5 tsp - Red chilli powder
  • Salt to taste
  • 1 tbsp - Oil

How to Make Aubergine in Hung Curd

  • Wash brinjals and slit them vertically. Make sure you retain the stalk.
  • Hang the curd to remove excess water.
  • Crush the garlic cloves.
  • Add salt, chilli powder and crushed garlic to the curd and keep aside.
  • Heat oil in a wok, add put the brinjals and cook until they turn soft.
  • Arrange the brinjals in a shallow dish and pour the curd on the brinjals.
  • Serve.