התמונה להמחשה בלבדKadu Borani
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In kadu borani, medium Squash, chopped Onion and To taste Green Chilli are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Peel the squash and cut it into pieces 1cm wide. Deep fry it in oil until golden and set aside.
- 2Using the same pan and oil, deep fry the onions until golden. Remove the onions and grind with the garlic (if using garlic paste, mix it into the onions once ground).
- 3Add a small amount of oil to a pan on medium heat. Once hot, add the turmeric. Mix the salt into one cup of water and add it to the turmeric. Add a layer of squash, then a layer of onion and garlic. Repeat this step until the squash, onion and garlic have been used up.
Nutrition
- Calories
- 246
- Protein
- 1.2g
- Carbs
- 32.6g
Chef tips
This caramelises the natural sugars, giving the dish a deep, rich flavour. For a vegan version, swap the yoghurt sauce for a zesty lemon tahini. Serve with warm naan or white rice to soak up all those wonderful juices and flavours.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In kadu borani, medium Squash, chopped Onion and To taste Green Chilli are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.