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Borani Banjan Recipe

Borani Banjan Recipe

Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Cuisine Afghan
Servings 6

Ingredients
  

  • 2 cups Yogurt
  • 1 ½ tsp Crushed Garlic
  • ¾ cup Oil
  • 3 Eggplant
  • 3 Onion
  • 4 Tomatoes
  • 5 Green Chilies
  • 1 tsp Salt
  • 1 tsp Turmeric Powder
  • ½ tsp Red Powder
  • 1 tbsp. Pomegranate Seeds (optional)
  • 1 tsp Dried Mint (optional)
  • ½ tsp Red Chili Flakes

Instructions
 

  • Transfer yogurt to a flat serving dish and lightly whisk until it has an even consistency. Stir in 1 teaspoon of crushed garlic. Set aside.
  • In a non-stick skillet, heat ½ cup of oil. When hot, lower heat to medium and fry the sliced eggplant until medium brown, roughly 1 - 2 minutes each side. Lower heat and add oil as needed. Once fried, pat fried eggplant with paper towels to absorb excess oil. Set aside.
  • In a large non-stick saucepan, heat ¼ cup of oil. Add sliced onions and fry on low heat until translucent, about 7 – 10 minutes. Add remaining ½ teaspoon of crushed garlic and fry for a few seconds until fragrant.
  • Add tomatoes, green chilies, salt, turmeric and red chili powder. Stir on medium heat until the tomatoes soften. Cover the saucepan and let it simmer on medium-low heat for 5 minutes.
  • When the tomatoes release some water, add eggplant. Dial heat to very low, cover, and let it steam for 10 minutes.
  • When ready, remove the saucepan from the stove. Layer the eggplant on top of the yogurt and top with the tomato-onion curry. Garnish with dried mint, red chili flakes and pomegranate seeds.

Note:

  • When preparing the onion-tomato base, Nur initially put the garlic before the onion. I hate the splutter and always prefer to add ginger or garlic after caramelizing the onions.  I also prefer to breakdown the tomatoes and stir them on high heat for about 10 minutes before dialing heat to low and adding the eggplant to steam.

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