Dinner · Raat jo Khado
Mithi Farayun
Fried aubergine, mild
Long slices of aubergine (brinjal) shallow-fried in ghee with only asafoetida and salt — the plain, mild ("mithi") counterpart of Tikhi Farayun, with no chilli and no water. Eaten with phulko.
Ingredients
Make
Method
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Wash the brinjals and cut them into long slices.
Heat the ghee in a pan on a medium flame. When the ghee has melted, add the asafoetida and let it temper.
When the asafoetida starts changing colour, add the brinjal slices and the salt.
Cook until the brinjals are tender. Do not add any water — the brinjals are shallow-fried in the ghee itself. When tender, remove and serve hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Eaten with phulko.
Recipes mentioned here
Nutrition
EstimatedPer serving
230 kcal
- Protein
- 2 g
- Carbohydrate
- 12 g
- Fat
- 20 g
We estimate about 3 servings from the weight of the dish.
Whole recipe
690 kcal
- Protein
- 6 g
- Carbohydrate
- 36 g
- Fat
- 61 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos