HYDERABADI BAINGAN MASALA

with CURRYiT Hyderabadi Biryani

Ingredients

  • 300g long eggplants (whole/sliced)
  • 1 CURRYiT Hyderabadi Biryani
  • Coconut milk

Directions

  • Deep-fry eggplants/brinjals
  • In a pan, add CURRYiT Hyderabadi Biryani paste, 180ml water, boil
  • Add fried eggplants. Cover and cook
    on medium heat for 5 mins
  • Garnish with coconut milk

Relish it with Rice or Parota and a glass of buttermilk

PREPARATION: 5 MIN
COOKING: 20 MIN
READY IN: 25 MIN

Tip: you can also bake the
eggplants but that may take
at least 20 mins more

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