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We hope you got benefit from reading it, now let’s go back to borani banjan/afghani eggplants in yoghurt sauce recipe. To make borani banjan/afghani eggplants in yoghurt sauce you only need 16 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Borani Banjan/Afghani Eggplants in Yoghurt Sauce:
- Use 3-4 Eggplants sliced large ones
- Provide 2 Tomatoes finely chopped
- Get 2 Onions finely chopped
- Take 1/2 tsp Turmeric powder
- Use 1 tbsp Red Chilli powder
- You need 1/2 tsp Ginger powder
- Prepare 3-4 Garlic cloves crushed
- Take 1 tsp Salt or to taste
- Take 2 tbsp Oil
- Take FOR THE YOGHURT SAUCE-
- Use 1 cup thick Yoghurt
- Get 1/2 tsp Salt
- Provide 1 tsp Garlic minced
- Take FOR GARNISHING -
- Get 2 tbsp Dry Mint Leaves
- Use 1 tbsp Cayenne pepper or Paprika
Instructions to make Borani Banjan/Afghani Eggplants in Yoghurt Sauce:
- First of all, wash and slice the Eggplants into thin circles. Keep them immersed in a tablespoon of salted water until the Oil gets heated up.
- Deep fry them on a medium to high heat in hot Oil. Do not fry them too much otherwise they will become soggy. Drain them on a tissue paper and set aside.
- Next prepare the Tomato Onion base. Heat 2 tablespoons of Oil in a pan. Add the crushed Garlic and chopped Onions. Saute them for a minute and then add the Tomatoes along with all the ingredients.
- Cover and simmer until soft and mushy. It takes about 8 to 10 minutes. Add all the ingredients required to make the Yoghurt sauce. For serving, arrange the Tomato Onion mix as the base. Top it up with the fried Eggplant slices. Pour a tablespoon of Yoghurt sauce on each of them.
- Now sprinkle some dry Mint Leaves, Cayenne pepper or Paprika. Serve them with Naans or Kabuli Pulao.
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