Delicious Afghani Eggplant Recipe |Borani Banjan Recipe

Craving something unique yet uncomplicated? Look no further than our Delicious Afghani Borani Banjan Recipe! This authentic dish from Afghanistan is a gastronomic symphony, seamlessly blending eggplant and tomato with a garlic-infused yogurt dressing. Perfect when paired with roti, naan, or chapati, it promises an unforgettable dining experience.

Why Choose This Recipe?

Authentic Afghani Flavors: Experience the richness of Afghanistan's culinary heritage.
Easy-to-Find Ingredients: We use staple items easily found in any kitchen.
Versatile Pairing: Enjoy it with your choice of roti, naan, or chapati.

Key Ingredients:

Eggplant: The star of the dish, offering a unique texture.
Tomato: Adds a tangy, juicy component to balance the richness.
Garlic-Infused Yogurt Dressing: Takes the dish to the next level of deliciousness.

What Makes It Special?

Quick and Easy: A fuss-free recipe that delivers maximum flavor.
Health Benefits: Packed with essential nutrients.
Cultural Heritage: A genuine taste of Afghani cuisine, right in your kitchen.
Don't miss out on this incredible Borani Banjan Recipe that honors its Afghan roots while offering a straightforward cooking experience. Click play, cook along, and let your taste buds travel to Afghanistan with us!

Ingredients:

1 large eggplant

Oil for deep frying

1½ tsp garlic (around 3 large cloves)

¼ tsp chili flakes

2 large tomatoes, roughly chopped

¼ tsp turmeric

½ tsp black pepper

½ tsp salt, or to taste

½ tsp paprika or Kashmiri red chili (optional)

¼ cup water

1 cup yogurt

¼ tsp garlic paste

A pinch of salt

Dried mint, chopped coriander leaves, and coriander powder for garnish

Instructions:

Prep the Eggplant: Peel the eggplant in 4 vertical sections to create a striped pattern. Cut it into thin slices. No need to salt or drain.

Fry the Eggplant: Heat oil in a pan and deep fry the eggplant slices in batches until they turn light brown. Place the fried pieces on a paper towel to remove excess oil.

Make the Tomato Gravy: In the same pot, remove excess oil and add garlic. Sauté until light brown. Add chili flakes and sauté for another 30-40 seconds.

Add the tomatoes, turmeric, black pepper, and salt. Optionally, include the paprika or Kashmiri red chili. Stir well.

Pour in ¼ cup of water, cover the pot, and let it simmer on low heat for 15 minutes. Stir once or twice during cooking.

Combine: After 15 minutes, add the fried eggplant slices to the pot. Scoop the tomato gravy from the bottom and spread it over the eggplant. Cover and cook for an additional 6-7 minutes on low heat.

Prepare the Yogurt Layer: In a separate bowl, mix 1 cup of yogurt with garlic paste and a pinch of salt. Spread this mixture onto a serving plate.

Assemble and Garnish: Layer the fried eggplant and tomato gravy on top of the yogurt mixture. Garnish with dried mint, chopped coriander leaves, and a sprinkle of coriander powder.

Serve and Enjoy: This dish pairs wonderfully with naan, roti, or chapati. Dive in and relish the symphony of flavors!




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