(Fried Spiced Aubergine)



Brinjal / Aubergine – 3 nos.
Green Chillies – 3 nos.
Raw mango powder – ½ tsp.
Turmeric Powder – ½ tsp.
Ghee – 1 tblsp.
Asafoetida – pinch
Salt – to taste


  1. Wash and cut the brinjal into thick strips (elongated shape).
  2. In a kadai, heat the ghee. When the ghee melts, add asafoetida, finely chopped green chillies and the brinjal strips. Add salt and turmeric powder.
  3. Cover the kadai with a rekabi (lid) and let it cook.
  4. When the brinjal is tender, add the raw mango powder and mix well.
  5. Serve hot.

To serve

Tikhi Farayun is served with Phulko.

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