Dinner · Raat jo Khado
Tikhi Farayun
Fried spiced aubergine
Thick strips of aubergine (brinjal) cooked covered in ghee with green chillies and turmeric, finished with raw mango powder for a spicy, tangy ("tikhi") result. Served with phulko.
Ingredients
Make
Method
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Wash the brinjal and cut it into thick, elongated strips.
Heat the ghee in a kadai. Add the asafoetida, the finely chopped green chillies and the brinjal strips, and season with the salt and turmeric.
Cover the kadai with a rekabi (lid) and let it cook.
When the brinjal is tender, add the raw mango powder and mix well.
Serve hot.
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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
Served with phulko.
Recipes mentioned here
Nutrition
EstimatedPer serving
100 kcal
- Protein
- 2 g
- Carbohydrate
- 14 g
- Fat
- 6 g
We estimate about 3 servings from the weight of the dish.
Whole recipe
310 kcal
- Protein
- 7 g
- Carbohydrate
- 41 g
- Fat
- 17 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