Maria NasirSome recipes use grilled eggplants, some broiled and others panfried, some are heavily sauced and richly spiced, some let the main ingredient shine more; no matter what the method, yogurt and eggplant compliment each other in a big way.
This simple and delicious recipe for Borani Banjan is very close to my heart as this is something my mother used to make very frequently in summer, a traditional recipe passed on in her family from generation to generation. It’s amazing that something so simple with few ingredients can have oodles of flavour.
Serve it as a side with Kabuli Pulao and Namkeen Gosht for a festive Afghan meal or for a complete vegetarian menu with lentils main.
Ingredients:
2 cups yogurt
3 table spoons ghee or cooking oil
1 large tomato, diced
3 cloves garlic, crushed
1 teaspoon cumin seeds
1 teaspoon red chilli flakes
1/2 teaspoon salt or to taste
Mint leaves and green chilli pepper for garnishing
This Is What You Do:
Grease a medium frying pan with 2 table spoons of oil. Toast the eggplant pieces on low heat till tender inside and crispy, golden brown on both sides.
Arrange them in a deep platter, overlapping each other slightly.
In another bowl mix the remaining 1/4 teaspoon salt into the yogurt, set aside.
Add the remaining 1 tablespoon ghee/oil to the pan, fry crushed garlic for 1 minute then add the cumin seeds and red chilli flakes and fry another few seconds.
Add tomato and a little sprinkling of water. Cook till the tomatoes are tender. Turn the heat off.
Pour the yogurt over eggplant slices.
Pour the tomato mixture over the top. Garnish with chopped mint and sliced green chilli.
Serve as a side with daal( lentils) or meat main.
I love Baigan in any form. Loved your recipe.Bookmarking it Maria.
This recipe of egg plant sounds so delicious. I love this veggie but never made this way.
Love eggplants in all form and this dip with eggplant and yogurt sounds amazing! Need to try it. Thanks for sharing 🙂
It looks divine. I love any curry/subzi with eggplant. We use eggplanta atleast once a week. Never tried this recipe before. I ll try this very soon. Thanks.
This baigan dish looks really yummy. Like the combination of yogurt and tomato gravy, over the slices. A healthy dish.
This dish sounds perfect for the summer…with some hot rice this tastes divine
I am always open to any eggplant recipes. I will try your version soon with my vegan curd!
Recently I had this dish in a Lebanese restaurant and I really wanted to create the same recipe at home, so my daughter prepared for me on Mother’s day to surprise me! Simply love it as I am jabra fan of Aubergine/eggplant 😀
Love to add yogurt in dishes particularly dese hot days. Awesome share maria 👌
Lipsmacking here, borani banjan looks ultimate and delightful to have with a bowl of rice. Looking absolutely inviting.
Maria you made Bengali simple begun bhaja exotic. So unique and delicious way to serve eggplant. Loved it.
Thank you dear Sujata! I’m a huge fan of Bengali cuisine. Even the simplest dishes have oodles of flavour. Glad you liked this eggplant recipe. 😊
This version sounds great to me.. Perfect and best comfort food. Looking very delicious and perfectly made.Thanks Maria for this great share..
Thank you, Jolly! It’s really appetizing and refreshing for a light summer lunch. 😊
Now this is a keeper of a recipe for a baingan lover like me. I pan fry them but have never added dahi. Will try this Maria!
I’m a baingan fan too! 😊 The yogurt, tomato masala and tarka really converts simple eggplant slices into a refreshing side dish. Hope you will enjoy.
Awesome ………such a quick and easy recipe and delicious too as eggplant is not everyone’s favourite.
Thank you for appreciating, Renu! I know poor eggplants don’t really have a big fan following but if cooked right, I think they are one of the tastiest of vegetables. 😊
I love this raita as fried baigan is my favourite.
Thank you, Shobha! Yes, it changes the entire flavour profile of fried baingan.
Love brinjals and curd both and this recipe sounds interesting have to try it soon.
A perfect summer treat….
It absolutely is, thank you Soma 🙂 I remember you have a Bengali version of this recipe too.
Mnoho pozdravů,Maria!
Zase výborný recept,lilek můžu jíst stále.Jen opékám bez tuku,olej stačí v česnekovo rajčatové směsi:-)
Thank you dear Olga! 🙂 Your appreciation means a lot to me! I’m so happy you like this simple and flavourful recipe. If you try, do tell me how it turned out 🙂
Have a great day!
awsam nd yammmmmyyyy dish:)maria ji….
Thank you my dear Ravindra 🙂 your appreciation means the world to me 🙂 xxxx
🙂
I love the fact that it’s not high in fat, Maria! That’s one of the problems with a lot of eggplant recipes because of the deep frying. Will definitely make this!
Thanks Azlin 🙂 I’m sure you will enjoy this 🙂