Borani Banjan with a Twist

Ingredients

• 2 large eggplants (800g) 2 large eggplants (800g)
• 1/4 cup (60ml) vegetable oil, for frying 1/4 cup (60ml) vegetable oil, for frying
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon chili powder (optional, for heat) 1/2 teaspoon chili powder (optional, for heat)
• Salt, to taste Salt, to taste
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt on both sides of the slices and let them sit for 15 minutes to remove excess moisture. Pat dry with a paper towel.
2. 2.
   Heat vegetable oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the diced tomatoes, ground cumin, ground turmeric, paprika, and chili powder (if using). Cook for 5 minutes, until the tomatoes soften and release their juices.
5. 5.
   Gently place the fried eggplant slices into the tomato mixture. Season with salt to taste. Cover the skillet and let it simmer for 15-20 minutes, allowing the flavors to meld together.
6. 6.
   In a separate bowl, whisk the plain yogurt until smooth.
7. 7.
   Serve the Borani Banjan by placing a spoonful of the tomato and eggplant mixture on a plate, followed by a dollop of yogurt on top. Garnish with fresh cilantro.

Treat your ingredients with care...

• Eggplants — Salting the eggplant slices before frying helps remove excess moisture and improves their texture when cooked.

Tips & Tricks

• For a spicier kick, add a pinch of red chili flakes to the tomato sauce.
• Serve Borani Banjan with warm naan bread or rice for a complete meal.
• If you prefer a smoother texture, you can blend the tomato sauce before adding the fried eggplant slices.

Serving advice

Borani Banjan is best served warm as a main dish. It pairs well with naan bread or steamed rice. Garnish with fresh cilantro for added freshness and color.

Presentation advice

To present Borani Banjan beautifully, arrange the fried eggplant slices on a platter and spoon the tomato sauce over them. Place a dollop of yogurt on top and sprinkle with fresh cilantro leaves for an enticing visual appeal.