Wednesday, 3 December 2014

Baingan / Banjan Borani - ( Layered Afghani Eggplants )

This month for the International Food Challenge an event by Saras we tried dishes from Afghanistan.

This month's event was hosted by  Pavani who suggested some very interesting dishes. As I already had some brinjals at home I decided to make this Baingan Borani .

Baingan or Banjan Borani is a baked dish made with brinjals and tomatoes layered with a thick sauce . The dish tastes delicious and even the ones who don't much favour brinjals will love it.

Do serve the dish with whipped curd as this brings out the real flavour of the dish.







Recipe Source :  Afghan Cooking.
Ingredients :

250 gm ..................medium brinjals ( thicly sliced )
2 ...........................firm ripe tomatoes ( thickly sliced )
2 tbsp ....................olive oil
2 tbsp + 1 tsp ...................minced garlic
1 tsp....................chilly powder
1/2 tsp ...............turmeric powder
4 to 5 ................maggi chicken cubes
1 tsp ................pepper powder
1 cup ...............tomato paste ( use about 3 tomatoes )
fist full...........finely chopped coriander
1 cup............thick curd ( whipped)
salt for taste


Method :


Grease a non stick tawa.

Arrange the brinjal and tomato slices on it.

Shallow fry them with very little oil till the slices are semi cooked and tender.

In a pan add 1 tbsp oil and saute minced garlic till golden .

Add tomato paste, all masala powders and maggi cubes.

Cook till the sauce becomes thick and the raw smell of tomatoes disappeares.

Now grease a baking pan .

Pour 1/3 of the prepared sauce on it.

Now arrange 1/2 of brinjal slices on it.

Then arrange 1/2 tomato slices and sprinkle some chopped coriander.

Again repeat the above three steps .

At the top pour the remaining sauce to coat the brinjals and tomatoes completely.

Cover the pan with aluminium foil and bake for 1/2 an hour at 180 degrees.

Now uncover the pan and again bake for further 10 minutes .

Mix 1 tsp minced garlic, salt and whipped curd together.

Pour this whipped curd over the baked brinjals and serve with bread or roti.









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