Friday, December 23, 2011

choora dahi with aloo baingan bhujia

2 cups poha  (I used red rice poha)
2 cups - thick curd
jaggery or sugar

Wash poha, drain lightly, keep aside for 5-10 minutes. Fluff up the grains. Serve with curd on top and jaggery or sugar.

Aloo baingan bhujia
3 green brinjals / aubergines, wash and cube
2 potatoes, wash and cube
Oil to fry
1 tsp turmeric powder
1 tsp coriander pwd
salt to taste
1 tsp panch phoran
1 tsp ginger garlic paste

Heat oil in apan. Add the tempering and as they splutter, onion and stir fry till they turn light brown.
Add the cubed potatoes, salt, ginger garlic paste and turmeric and combine. Cook on medium flame for  3-5 mins, stirring in between. Add the brinjals and cook for another 3-5 mins on low to medium flame. Stir fry in between. Add the rest of the dry spices and cook uncovered till the spices and veggies are mixed well. Serve warm.


  1. Oh. When I read the title, 'aloo baingan bhujia' surprised me. Because I thought it would be Haldiram's bhujia snack kinda thing. Hehe. This is a sabji here, right?
    And did you eat that washed kaccha poha? Just like that? Hmm. New to me.

  2. Choora dahi ..never tried this way...easy and healthy recipe..aloo baigan bhujia is my fav....

  3. Totally new to me..... very tempting....i must try!! and this red poha... does it get softer after soaking for 5-10 mins?? or we need to soak longer??

  4. Very new dish and a very unique combination..:))

  5. Yum...ages made this ...looks so gud

  6. Yes Poonam, it gets quite soft after soaking, just like normal poha. Thank you all for the comments!

  7. @Nish- we in Bihar / UP always call this dry stir fried sabzi as bhujia or bhaja! :)