Things to know about Banjan Borani Recipe
In Persian ‘Banjan or Badanjan’ is ‘eggplant’, while ‘Borani’ is a kind of appetizer. It is used to describe many dishes made with herbs and veggies. There are many mouthwatering eggplant dishes in Central Asian Cuisine and Banjan borani is the ultimate delight for lovers of fresh herbs. It has a delicious combination of yogurt and eggplant. You can say it’s among the top favorite dishes of Afghans. Traditionally it is served as a side dish or appetizer. You can present it in layers or as separate components depending on your liking. It is a must-try dish from Afghan Cuisine.
Delicious Afghan Traditional Fried Eggplant with Yogurt. Authentic Recipe of Banjan Borani.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 2 pcs Eggplant – Aubergine Large
- 2 pcs Tomato Large
- 3 pcs Green Chili Medium
- 5 cloves Garlic Grated
- ½ tsp Red Chili Powder
- ¼ tssp Turmeric Powder – Curcuma Powder
- 1 tsp Ground Cumin Powder
- 1 tsp Salt
- ½ tsp Ground Black Pepper
- 1 bunch Cilantro Chopped
- ¾ cup Yogurt
- 1 clove Garlic
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 1 tbsp Dry Mint Leaf Finely chopped
- Slice eggplants in half a centimeter thick slices.
- Soak the slices in salt water for 15 minutes. Then drain water and pat dry the slices.
- Heat oil in a pan, enough to shallow fry the eggplant.
- Fry the eggplants until all sides are golden brown.
- Add garlic and green chilies to the same pan, and fry for 1-2 minutes.
- Then add tomatoes and salt, cover the pan and cook for 5 minutes.
- When tomatoes are soft add chili, turmeric, and cumin powder.
- Pour half a cup of water and cook without the lid.
- When the gravy becomes thick add pepper powder and sprinkle cilantro.
- Whisk yogurt with salt, pepper, garlic, and dried mint leaves.
- Layer eggplant at the base on a serving platter.
- Top with tomato gravy.
- Then pour yogurt sauce on the top.
- Sprinkle more mint and cilantro and serve.
— Specific Atributes of This Recipe:
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