Some 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.
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.