Borani Banjan | Afghani Fried Eggplant | Afghani Baigan
Borani Banjan | Afghani Fried Eggplant | Afghani Baigan
Ingredients:
3 - Big Eggplants/Brinjals,
5 to 6 - medium sized tomatoes chopped,
3 - chopped green chillies,
400gms yougurt,
2tspn - Haldi powder,
1tbspn - Red chilli powder as needed,
3 to 4tbspn - Dry mint leaves crushed(for garnish),
14 single cloves of Garlic - finely chopped (12 for the masala and 2 should be added to the yogurt)
Corainder leaves chopped for garnish,
Oil for frying and cooking the tomatoes,
Salt to taste.
Method:
Cut big eggplants/brinjals in round slices, soak it in salted water.
Then fry it and remove it on a tissue paper.
Now heat oil and put chopped garlic cloves (12 single, chopped garlic cloves) in it, once its little brown, add the chopped tomatoes to it also add chopped green chillies, haldi powder, red chilli powder, add salt mix well and cover and cook for sometime 10mins on medium flame.
Uncover after 10mins and add little water (100ml to 150ml), dry mint leaves.
Mix it and again cover and cook for 10mins on medium flame.
Simmer the gas to low after 10mins. And cook for 12mins more.
Once done uncover and add freshly crushed blackpepper mix and keep aside.
Take yougurt add salt and chopped garlic clove (2single ones) to it mix well.
Now for assembling
Take a serving tray spread little sauce on it on all sides then layer it with the fried brinjals on it, top it with the tomato sauce/masala.
Again layer it with remaining fried eggplants, then with remaining tomato sauce/masala. And finally layer with the yogurt mixture.
Garnish with the dried mint leaves, chopped corainder leaves and red chilli powder. Serve with either tandoori roti or rumali roti.
Ingredients:
3 - Big Eggplants/Brinjals,
5 to 6 - medium sized tomatoes chopped,
3 - chopped green chillies,
400gms yougurt,
2tspn - Haldi powder,
1tbspn - Red chilli powder as needed,
3 to 4tbspn - Dry mint leaves crushed(for garnish),
14 single cloves of Garlic - finely chopped (12 for the masala and 2 should be added to the yogurt)
Corainder leaves chopped for garnish,
Oil for frying and cooking the tomatoes,
Salt to taste.
Method:
Cut big eggplants/brinjals in round slices, soak it in salted water.
Then fry it and remove it on a tissue paper.
Now heat oil and put chopped garlic cloves (12 single, chopped garlic cloves) in it, once its little brown, add the chopped tomatoes to it also add chopped green chillies, haldi powder, red chilli powder, add salt mix well and cover and cook for sometime 10mins on medium flame.
Uncover after 10mins and add little water (100ml to 150ml), dry mint leaves.
Mix it and again cover and cook for 10mins on medium flame.
Simmer the gas to low after 10mins. And cook for 12mins more.
Once done uncover and add freshly crushed blackpepper mix and keep aside.
Take yougurt add salt and chopped garlic clove (2single ones) to it mix well.
Now for assembling
Take a serving tray spread little sauce on it on all sides then layer it with the fried brinjals on it, top it with the tomato sauce/masala.
Again layer it with remaining fried eggplants, then with remaining tomato sauce/masala. And finally layer with the yogurt mixture.
Garnish with the dried mint leaves, chopped corainder leaves and red chilli powder. Serve with either tandoori roti or rumali roti.
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