Borani banjan
Borani banjan, from above
VegAfghanistan

Borani banjan

Fried aubergine in tomato sauce on cool garlic yoghurt. Afghanistan's silky, dramatic side.

50 minTime
7 gProtein each
mildSpice
Borani1 chapter · 1 min read

Make it your way

Grandma's wayFried aubergine, tomato and garlic yoghurt.
The original
285kcalsame
7 gproteinsame
5 gfibresame
50minutessame

Classic borani banjan.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Brinjal (eggplant, aubergine)2 large, sliced into rounds
Tomato3, chopped
Onion1, sliced
Garlic3 cloves
Red chilli powder (indian red chili powder)1 tsp
Turmeric (ground turmeric)¼ tsp
Hung curd (greek yogurt)1 cup thick yoghurt
Mint leaves1 tsp dried mint
Cooking oil (vegetable oil)for frying (about 5 tbsp absorbed)
Saltto taste

Method

4 steps
  1. 1Salt the brinjal slices for 15 minutes, pat dry and fry in oil until golden on both sides.
  2. 2Fry onion and half the garlic, add tomato, chilli and turmeric and cook to a sauce.
  3. 3Layer brinjal in the sauce, cover and simmer 10 minutes.
  4. 4Mix yoghurt with the rest of the garlic and salt. Spread on a plate, top with aubergine and sauce, then dried mint.
Serve it like this

Spread yoghurt on a platter, layer the aubergine and sauce on top, finish with mint and serve with naan.

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Make it a meal

What goes with Borani banjan: a bread or rice, a side, something to drink and something sweet.

Bread or rice Butter naan40 min
Bread or rice Kabuli pulao120 min
Bread or rice Bolani60 min
With a main Ashak90 min
With a main Mantu90 min
To drink Sol kadhi40 min
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