Borani Banjan Recipe (Afghan Eggplant with Yogurt)
Borani banjan is a classic Afghan eggplant dish layered with garlicky yogurt and tomato curry.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pakistaneats.com.
Cooking tools:
- Mortar and pestle
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Whisk
- Mixing bowl
- Slotted spoon
- Spatula
- Measuring spoon
- Paper towel
- Serving platter
- Stove
Ingredients
- 2 cups full-fat yogurt (preferably ¼ of it will be sour yogurt)
- 1 ½ tsp crushed garlic
- ¾ cup neutral oil (canola/sunflower/vegetable)
- 3 eggplant (sliced crosswise)
- 3 red onion (sliced in half rings)
- 4 roma tomatoes (sliced crosswise)
- 5 green chilies, preferably bird's eye chili (thinly diced)
- 1 tsp salt ((or to taste) )
- 1 tsp turmeric powder
- ½ tsp red chili powder, preferably Kashmiri red chili powder
- 1 tbsp pomegranate seeds ((optional) )
- 1 tsp dried mint ((optional) )
- ½ tsp red chili flakes ((optional) )
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