Name: Baingan Ka Burrani
Yield: 4 servings
Cuisine: Indian
Ingredients: 1500 Gms Baby eggplants (slit into 4 quarters, stem intact); 150 Gms Chopped onions (cook till golden); 200 Gms Chopped tomatoes (cook till oil comes on top); 200 Gms Hung yoghurt (mixed with garlic, kept aside); 20 Gms Chopped garlic (mixed with hung yoghurt); 20 Gms Chopped green chillies (added to oil); 30 Gms Chopped coriander (for finishing); 200 Ml Refined oil (for heating); 15 Gms Fennel seeds (added to oil); 20 Gms Red chilli powder (powdered spice); 15 Gms Roasted coriander powder (powdered spice); 15 Gms Roasted cumin powder (powdered spice); 40 Gms Ghee (for finishing and serving); 10 Gms Salt (powdered spice); 3 Gms Cumin seeds (added to oil)

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Baingan Ka Burrani — Formulation & Method | CuliNect