(Fried Sweet Aubergine)


Aubergine / Brinjal – 3 nos.
Ghee – 4 tblsp.
Asafoetida – pinch
Salt – to taste


  1. Wash and cut the brinjals into long slices.
  2. In a pan, heat the ghee on a medium flame. When the ghee melts, add asafoetida. Allow it to temper.
  3. When the asafoetida starts changing colour, add the brinjal slices and salt.
  4. Cook till the brinjals are tender. While cooking, do not add water. The brinjals have to be shallow fried in the ghee itself. When the brinjals are tender, remove and serve hot.

To serve

Mithi Farayun are eaten with Phulko

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