Dahi waly bengun

Name: Dahi waly bengun
Total time: 1200 s
Yield: 4 to 6 servings
Cuisine: Pakistani
Ingredients: 2 big brinjal; 1 cup dahi (yoghurt); 1 ts red chilli flakes; 1 ts cumin seeds; 1 ts coriander seeds; 1/2 ts black pepper; 1/4 ts termeric powder; salt as per taste; 2 tb coriander leaves; 2 green chillies; 1 tb sweet imli chutney; 1 ts sugar optional; 4 tb oil for frying; 1/2 ts dry mint leaves powder; 2 tbsp oil; 1/4 th tsp mustard seed; 2 red chillies; 2 green chillies; 1/2 tsp Cummin seeds; 6-7 curry leaves

asma syed @cook_20987828

#WOKCOOKING
Dahi wale bengun is a really simple and tasty dish, you can have it with either rice or chapati. Unique quality of this recepie is that it can be used as both as main dish and side dish as well.

asma syed @cook_20987828

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Ingredients

20mins

4 to 6 servings

2big brinjal
1 cupdahi (yoghurt)
1ts red chilli flakes
1ts cumin seeds
1ts coriander seeds
1/2ts black pepper
1/4ts termeric powder
salt as per taste
2 tbcoriander leaves
2green chillies
1 tbsweet imli chutney
1ts sugar optional
4 tboil for frying
1/2ts dry mint leaves powder
FOR BHAGAAR:
2 tbspoil
1/4th tsp mustard seed
2red chillies
2green chillies
1/2 tspCummin seeds
6-7curry leaves

Saved

Steps

20mins

1

Slice the brinjal and sprinkle salt and red chilli powder over it and shallow fry all slices.
2

Beat yoghurt add all spices and imil chutney along with 4-5 tbsp water.
3

Take a wok and this yoghurt mixture in it with corriender leaves and green chillies, then fried brinjal slices then again add youghurt, then again brinjal and yoghurt in layer format approximately 3-4 layers like this.
4

In and frying pan take 2tbsp oil add zeera, curry leaves, whole red chilli, mustard seed & green chilli and spill this bhagaar over your dish. garnish it with corriender leaves and green chillies.