Borani Banjan or Afghani Eggplant with Garlicky Yoghurt Sauce is the perfect summer meal with a side of bread. Or a great party appetiser with a tall glass of beer. Garlick, tomato and eggplants it’s just perfect!
Eggplant or Brinjal and yoghurt go so well together that there is a variation of the dish existing with this combination across the world. The Indian baingan ka raita of many states and then there is this Borani Banjan or Afghani Eggplant.
Loaded with garlic and tomato sauce, deep-fried slices of brinjal (I shallow fried mine) topped with garlic flavoured yoghurt is just what makes this dish stand apart. It is a dish with complex flavours yet so comforting.
For us, at home, the dish works perfectly as a summer meal with a side of crisp sourdough bread. Or if we are one of those carb-free evenings then just by itself. The dish also is a great vegetarian party appetiser. Different from the normal stuff we have on offer and in spite of the fact that not everyone likes Eggplant, this one is a crowd pleaser every time I make it.
Plus points because this is one of the rare brinjal dishes that the child eats. So it is truly a win in our house. Do try, maybe it will be a hit in yours too.
If you make this, share a picture with me on Twitter, Instagram or Facebook? I would love to hear what you have to say about it.
Borani Banjan : Afghani Eggplant with Garlicky Yoghurt Sauce
Ingredients
- 6 small eggplants
- Oil for frying
For the yoghurt sauce
- 1 cup yoghurt
- 4 cloves garlic
- Salt to taste
For the tomato sauce
- 5 medium tomatoes
- 7 cloves garlic
- 1 tsp red chilly powder
- 1 tbsp olive oil
- 1 tbsp coriander leaves
- Salt to taste
- Salt to taste
Instructions
- For the yoghurt sauce - Finely chop garlic and mash it a little further or you can grate it if you find that easier. In a bowl, whisk yoghurt till smooth. Add garlic & salt to it and mix. Keep it in the fridge while you cook the eggplants & tomato sauce.
- Cut the eggplants into thin slices. I use the small eggplants for this so I cut them vertically. However, the large one works as well if you want to use. Slice one of it in horizontal rounds like begun bhaga.
- Heat oil in a pan on medium flame. Once hot (but not sizzling), add the eggplants slices and fry till they are golden brown in colour. Drain oil in a kitchen towl and set them aside while you cook the tomato sauce.
- In another pan, heat olive oil and add chopped garlic to it. Saute till it turns light golden brown. Add chopped tomatoes to this and cook for about 7-8 minutes till the tomatoes are cooked and soft.
- Add salt, chilly powder along with fried eggplants. Cook for 3-4 minutes. Add chopped coriander leaves and turn off the gas.
- Transfer this to a serving plate and top with yoghurt sauce and microgreen or chopped coriander leaves.
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