Burani Recipe

By  |  0 Comments

Burani Recipe Recipe


By Monish Gujral Published: August 2, 2015



    1. Peel the eggplants and slice them into rounds about 1/4-inch thick Heat oil in a frying pan
    2. Fry the eggplants over low heat Fry on both sides until brown. Remove from the pan and drain on absorbent paper towels
    3. Fry the chopped onions in a little oil until reddish-brown Arrange the eggplants, tomatoes, sliced pepper and onions in layers in a pan and sprinkle some salt
    4. Add about 4 tablespoons of water, cover the pan with a lid and simmer over a low heat for about 20 minutes.
    5. Meanwhile combine the strained yogurt, the crushed garlic, red pepper, salt, raw mango powder and the dried mint. Put half of the yogurt in serving dish.
    6. Remove the eggplants from the pan with a spatula and arrange them on the yogurt. Add the rest of the yogurt on top
    7. Serve with naan or rice

      First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>