Recipe Overview

Tikhi Farayun is a spiced variation of the traditional aubergine preparation,

where brinjals are cooked in ghee with green chillies and finished with

a hint of  tanginess from raw mango powder. Unlike the mild Mithi Farayun,

this version delivers a sharper, more robust flavour profile.

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

– Brinjal / Aubergine – 3 nos.

– Green chillies – 3 nos. (finely chopped)

– Raw mango powder – ½ tsp.

– Turmeric powder – ½ tsp.

– Ghee – 1 tbsp.

– Asafoetida – a pinch

– Salt – to taste

Method

Step 1: Preparing the Vegetable

– Wash the aubergines thoroughly.

– Cut them into thick, elongated strips.

Step 2: Tempering the Base

– In a kadai (wok), heat ghee on a medium flame.

– Add asafoetida and chopped green chillies.

– Allow the mixture to temper until aromatic.

Step 3: Cooking the Farayun

– Add the aubergine strips.

– Add salt and turmeric powder.

– Mix gently to coat the pieces evenly.

– Cover the kadai with a lid (rekabi) and cook on a medium to low flame.

Step 4: Final Flavouring

– Once the aubergines are tender, add raw mango powder.

– Mix well and cook for a couple of minutes to blend the flavours.

Step 5: Final Step

– Remove from heat and serve hot.

Serving Suggestions

Tikhi Farayun is traditionally served with:

– Phulko (soft flatbread) – https://panjakhada.com/phulko/

Chef’s Tips

– Add raw mango powder at the end to preserve its tangy flavour.

– Cook on a slow flame to ensure the aubergines become soft without burning.

– Adjust the number of green chillies to suit your spice preference.

Nutritional Insights

– Aubergine is rich in fibre and antioxidants.

– This dish is light yet flavourful, making it suitable for everyday meals.

Storage & Make-Ahead Tips

– Best consumed fresh.

– Can be refrigerated for up to 1 day.

– Reheat gently before serving.

Did You Know?

– The addition of raw mango powder (amchur) not only enhances flavour

but also aids digestion by adding a natural tang.

Cultural Notes

Tikhi Farayun showcases how a simple base recipe can be transformed with spices—offering

a spicier alternative within the same culinary tradition, a hallmark of Thathai Bhatia cuisine.