Label
All
0
Clear all filters

Griddle-Cooked Eggplant with a Garlic-Yogurt Sauce

Baingan Bhurani

Rate this recipe

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

By Raghavan Iyer

Published 2008

  • About

This room-temperature curry reflects the cooking of Persia and the Middle East, thanks to the influence of the ruling Moghuls in northern India, where the combination of yogurt and eggplant is as natural as strawberries dipped in chocolate (okay, that’s not natural—but it should be, don’t you think?). This version is more reflective of cooking the Hyderabadi way, using southern Indian curry leaves and northern Indian mint, made fiery hot with potent chiles.

Get instant online access via ckbk

Download on the App Store
Pre-register on Google Play

This à la carte title is available to ckbk members for a one-off payment of

$16.99

Join ckbk to get started

Part of


No reviews for this recipe

The licensor does not allow printing of this title