Borani Banjan
- 🍆 1 large eggplant
- 🛢️ Oil sufficient for deep frying
- 🧄 1½ tsp chopped garlic
- 🌶️ ¼ tsp chili flakes
- 🍅 2 large tomatoes, roughly chopped
- 🟡 ¼ tsp turmeric
- ⚫ ½ tsp black pepper
- 🧂 ½ tsp salt for tomato gravy
- 🌶️ ½ tsp Kashmiri red chili/paprika (optional)
- 💧 ¼ cup water
- 🥄 1 cup plain yogurt
- 🧄 ¼ tsp grated fresh garlic or garlic paste
- 🧂 A pinch of salt for yogurt
- 🌿 A pinch of dried mint for garnish
- 🌿 1 tsp chopped coriander leaves for garnish
- 🍃 A pinch of coriander powder for garnish
A classic Afghani dish featuring layers of tender fried eggplant, aromatic tomato gravy, and garlic-infused yogurt, perfect as a main course with flatbreads.
Borani Banjan is a classic Afghani dish that captivates with its layers of flavor and rich aroma. A symphony of tender fried eggplant slices, aromatic tomato gravy, and garlic-infused yogurt, this dish is perfect as a main course, especially when paired with traditional flatbreads like naan or chapati. Experience the vibrant taste of Afghanistan with this delightful recipe.
Ingredients
🍆 1 large eggplant
🛢️ Oil sufficient for deep frying
🧄 1½ tsp chopped garlic, approximately 3 large cloves
🌶️ ¼ tsp chili flakes
🍅 2 large tomatoes, roughly chopped, approximately 2 cups
🟡 ¼ tsp turmeric
⚫ ½ tsp black pepper
🧂 ½ tsp salt for tomato gravy
🌶️ ½ tsp Kashmiri red chili/paprika optional for color
💧 ¼ cup water
🥄 1 cup plain yogurt
🧄 ¼ tsp grated fresh garlic or garlic paste
🧂 A pinch of salt for yogurt
🌿 A pinch of dried mint for garnish
🌿 1 tsp chopped coriander leaves for garnish
🍃 A pinch of coriander powder for garnish
Instructions
1- Prep the Eggplant:
- Peel the eggplant in 4 vertical sections to create a striped appearance.
- Slice into thin rounds. No salting or draining required.
2- Fry the Eggplant:
- Heat oil in a large non-stick pan until hot enough for frying.
- Fry the eggplant slices in batches until they turn light golden.
- Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
3- Make the Tomato Gravy:
- Remove most of the oil from the pan, leaving a small amount.
- Sauté 1½ tsp chopped garlic until light brown.
- Stir in ¼ tsp chili flakes and sauté briefly.
- Add the chopped tomatoes, turmeric, black pepper, and salt. Optional: include paprika or Kashmiri red chili for added color and flavor.
- Add water and stir everything together.
- Cover with a glass lid and let the mixture simmer on low for 15 minutes, stirring occasionally.
4- Combine Eggplant and Gravy:
- Place the fried eggplant slices over the gravy.
- Spoon some gravy over the eggplant to coat well.
- Cover and cook together on low heat for 6-7 minutes.
5- Prepare the Yogurt Layer:
- Mix plain yogurt with grated garlic and a pinch of salt until smooth in a small bowl.
6- Assemble and Garnish:
- Spread the yogurt onto a serving plate as a base layer.
- Top with the eggplant and tomato mixture.
- Optionally, drizzle with more yogurt.
- Finish with dried mint, fresh coriander, and a sprinkle of coriander powder.
7- Serve and Enjoy:
- Serve Borani Banjan warm, ideally with naan or other flatbreads.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Nutritional Information (Approx. per serving):
- Servings: 4
- Calories: 180
- Protein: 4g
- Fats: 12g
- Carbohydrates: 16g
Equipment Needed: - Handheld peeler
- Chef’s knife and wooden cutting board
- Large non-stick frying pan or wok
- Slotted spoon, metal ladle, and silicone spatula
- Small bowls for preparation
- Glass measuring jug
- Serving plate and metal spoon
Cooking Tips
- Fry eggplant until golden for the best texture.
- Allow the gravy to simmer well, accentuating the spices.
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Banglar Rannaghor: https://www.youtube.com/@banglarrannaghor
Borani Banjan
Posted by Waivio guest: @waivio_hivecooking
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