Deccan Tiffin – 17 November 2019 07:30

Recipe Alert 🚨 Fried aubergines, spicy tomato sauce on a base of Burhani Raita – inspired by Afghan Borani Banjan. The combination of these three layers creates a lovely combination and it’s quite a showstopper at parties. Here is the recipe:
Large purple aubergine cut into 1 cm thick discs
250g full fat Greek or Turkish yoghurt (10%)
2 cloves of garlic crushed in a press
Tin of tomatoes
A few leaves of coriander
Red chilli powder
Sunflower oil
Chilli flakes (optional)

Lightly salt the aubergine slices and set aside. Heat a teaspoon of oil in a pan, fry half the garlic until translucent. Add tomatoes and a large pinch of chilli powder. Leave to simmer on a very low heat. Pour out the liquid from the aubergine slices. Blot dry with kitchen towel. Shallow fry 2-3 slices at a time on medium heat. Flip them over after 3-4 min on each side. Place on a plate covered with kitchen paper. Add the remaining garlic and a large pinch of salt to the yoghurt and stir it in thoroughly. Spread this yoghurt on a shallow dish. Arrange the fried aubergine discs over the yoghurt . Put a dollop if the tomato sauce on each disc. Garnish with coriander and chilli flakes. Serve.
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