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    Curry,Dal,Tikka Masala,

    Ringan Dahi Varo Oro (Smoky Aubergine with Yogurt)

    6 servings

    servings

    10 minutes

    active time

    20 minutes

    total time
    Start Cooking

    Ingredients

    1 big aubergine

    2 tablespoon green garlic

    2 tablespoon garlic chutney

    1 medium green chilli (chopped)

    2-3 tablespoon peanut oil

    2-3 tablespoon yogurt

    4-5 tablespoon coriander (finely chopped)

    salt (to taste)

    Directions

    Wash aubergine and pat dry.

    Roast the aubergine on an open flame until the skin is charred and the flesh is tender.

    Once charred, remove from the fire and allow the aubergine to cool.

    Once cooled, peel away the skin and mash the flesh with a fork or blender.

    Mix well with all the other ingredients.

    Serve at room temperature with peanut oil drizzled on top and a sprinkle of red chilli flakes.

    Serve with rotla, chaas and more garlic chutney.

    Nutrition

    Serving Size

    -

    Calories

    52 kcal

    Total Fat

    5 g

    Saturated Fat

    1 g

    Unsaturated Fat

    4 g

    Trans Fat

    -

    Cholesterol

    1 mg

    Sodium

    29 mg

    Total Carbohydrate

    2 g

    Dietary Fiber

    0.4 g

    Total Sugars

    1 g

    Protein

    0.4 g

    6 servings

    servings

    10 minutes

    active time

    20 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    1 big aubergine

    2 tablespoon green garlic

    2 tablespoon garlic chutney

    1 medium green chilli (chopped)

    2-3 tablespoon peanut oil

    2-3 tablespoon yogurt

    4-5 tablespoon coriander (finely chopped)

    salt (to taste)

    Directions

    1

    Wash aubergine and pat dry.

    2

    Roast the aubergine on an open flame until the skin is charred and the flesh is tender.

    3

    Once charred, remove from the fire and allow the aubergine to cool.

    4

    Once cooled, peel away the skin and mash the flesh with a fork or blender.

    5

    Mix well with all the other ingredients.

    6

    Serve at room temperature with peanut oil drizzled on top and a sprinkle of red chilli flakes.

    7

    Serve with rotla, chaas and more garlic chutney.