Borani Banjan Recipe | Recipe Cart
This is my friend'a take on the Afghan classic, borani banjan, fried eggplant on a flavorful tomato-onion base, drizzled with sour yogurt.
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Cooking tools:
- Chef's knife
- Cutting board
- Nonstick skillet
- Saucepan
- Serving platter
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Paper towel
- 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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