FARAYUN – MITHI
(Fried Sweet Aubergine)
Recipe Overview
Mithi Farayun is a simple yet flavourful Thathai Bhatia preparation where
aubergines (brinjals) are slow-cooked in ghee until soft and lightly caramelised.
The term “Mithi” refers to the natural sweetness that develops in the vegetable
during cooking, rather than the addition of sugar.
Recipe Details
– Cuisine: Thathai Bhatia / Sindhi
– Course: Vegetable / Side Dish
– Preparation Time: 10 minutes
– Cooking Time: 20–25 minutes
– Total Time: ~30–35 minutes
– Serves: 3–4
Ingredients
– Aubergine / Brinjal – 3 nos.
– Ghee – 4 tbsp.
– Asafoetida – a pinch
– Salt – to taste
Method
Step 1: Preparing the Vegetable
– Wash the aubergines thoroughly.
– Cut them into long, even slices.
Step 2: Tempering the Base
– In a pan, heat ghee on a medium flame.
– Add asafoetida and allow it to temper gently until aromatic.
Step 3: Cooking the Farayun
– Add the sliced aubergines and sprinkle salt.
– Cook on a medium to low flame, turning occasionally.
– Do not add water—the aubergines should cook in their own moisture and the ghee.
Step 4: Final Cooking
– Continue cooking until the aubergines are tender, soft, and lightly caramelised.
– Ensure even cooking by stirring gently at intervals.
Step 5: Final Step
– Remove from heat and serve hot.
Serving Suggestions
Mithi Farayun is traditionally served with:
– Phulko (soft flatbread) – https://panjakhada.com/phulko/
Chef’s Tips
– Cook on a slow flame to allow the natural sweetness to develop.
– Avoid adding water to retain the authentic texture and flavour.
– Use fresh, tender aubergines for best results.
Nutritional Insights
– Aubergine is rich in fibre and antioxidants.
– Cooking in ghee enhances flavour while providing healthy fats in moderation.
Storage & Make-Ahead Tips
– Best consumed fresh.
– Can be refrigerated for up to 1 day.
– Reheat gently before serving.
Did You Know?
– Slow cooking aubergines in ghee enhances their natural sugars,
creating a subtle sweetness without any added sweeteners.
Cultural Notes
Mithi Farayun reflects the simplicity of Thathai Bhatia cuisine—using minimal ingredients
to bring out the inherent flavours of vegetables through careful cooking techniques.