Name: Borani Banjan..(Afghan eggplant in yoghurt sauce) recipe by Zeenath Fathima at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3
Ingredients: Eggplants sliced 3 (large or medium sized); Tomatoes chopped 2; Onions chopped 2; Turmeric 1/2 tsp; RED CHILLI POWDER 1 TBSP; Salt to taste; Ginger powder 1 tsp; Garlic cloves crushed 3 to 4; Oil 2 to 3 tbsp; FOR THE YOGHURT SAUCE...; Hung curd or plain yoghurt 1 cup; Salt 1/2 tsp; Garlic powder or finely grated 1 tbsp; FOR GARNISHING.....; Cayenne pepper or paprika 1 tbsp; Dry mint leaves 2 tbsp

ABOUT Borani Banjan..(Afghan eggplant in yoghurt sauce) RECIPE

A traditional Afghani dish made with eggplants and yoghurt sauce with lots of garlic and mint. For people who love eggplant, this is a heavenly treat. Afghani spices and the use of vegetables are just the similar to us Indians a lot, therefore i love their dishes and make this very often for lunch and dinner both. Simple and delicious, this is just perfect with rice or naan. Try out this beautiful dish for yourselves and relish it with your families and friends alike.

Ingredients Serving: 3

Eggplants sliced 3 (large or medium sized)
Tomatoes chopped 2
Onions chopped 2
Turmeric 1/2 tsp
RED CHILLI POWDER 1 TBSP
Salt to taste
Ginger powder 1 tsp
Garlic cloves crushed 3 to 4
Oil 2 to 3 tbsp
FOR THE YOGHURT SAUCE...
Hung curd or plain yoghurt 1 cup
Salt 1/2 tsp
Garlic powder or finely grated 1 tbsp
FOR GARNISHING.....
Cayenne pepper or paprika 1 tbsp
Dry mint leaves 2 tbsp

Instructions

First of all, wash and slice the eggplants into thin circles.
Keep them immersed in a tablespoon of salted water until the oil gets heated up.
Deep fry them on medium to high flame in hot oil.
Do not fry them too much otherwise they will become soggy.
Drain them on a tissue paper and set aside.
Next prepare the tomato onion base.
Heat 2 tablespoons of oil in a pan.
Add the crushed garlic and chopped onions.
Saute them for a minute and then add the tomatoes along with all the ingredients.
Cover and simmer until soft and mushy.
It takes about 8 to 10 minutes.
Add all the ingredients required to make the yoghurt sauce.
For serving, arrange the tomato onion mix as the base.
Top it up with the fried eggplant slices.
Pour a tablespoon of yoghurt sauce on each of them.
Now sprinkle some dry mint leaves, cayenne pepper or paprika.
Serve them with naan or kabuli pulao.

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