Baingan ki Borani or Borani Banjan (Eggplant with Yoghurt)
Baingan ki Borani or Borani Banjan is a vegetarian recipe comprising of fried eggplant in a spicy gravy, topped with yogurt, coriander and onions.
Servings: 6 people
Calories: 300kcal
Ingredients
For Eggplant Gravy
- ½ kg eggplants preferably big round egg plants with less seeds
- 2 medium onions chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- salt to taste
- 4 - 6 tablespoon oil
For Yoghurt Mixture
- 1 cup yogurt
- 1 teaspoon red pepper
- 1 teaspoon salt
- 2 teaspoon coriander powder
- 2 garlic cloves sliced and minced
- sliced onions for garnish
- coriander For garnish
Instructions
Gravy Mixture and Fried Eggplants
- Heat 2 tablespoon oil. Fry onion till golden brown.
- Turn off the heat, and take out the fried onions using a strainer. Place the fried onions in a blender, and process to make a chunky paste. Keep aside.
- Heat the same oil used for the onions, and add ginger and garlic paste. Saute for a minute and then add the dry spices (coriander powder, turmeric powder, red chili powder and salt to paste). Mix for a minute and then add the fried onion paste.
- Add a little water and cook this mixture for 2-3 minutes more. It should be a thick gravy. In case gravy is too dry, add a splash of water. Set aside.
- Slice egg plants thinly and put in salted water so that they don't turn brown after exposure to the air. Once ready to fry, dry the eggplants with paper towel.
- Heat 2 tablespoon oil in a large frying pan, and fry the eggplants on both side till golden brown. Once the first batch is done, add the second batch and more till all eggplants are fried. Set aside.
Yoghurt Mixture and Borani Assembly
- Place the yoghurt in a bowl. Add spices along with minced garlic. Whisk it all together, and adjust seasonings if required. Set aside the yoghurt.
- Take a large glass dish or serve ware. Layer the eggplants in the bottom of the dish, then add the spice mixture on top of the eggplants. You can make multiple layers depending on the size of the dish. Make sure that the eggplants are coated properly. Then add the yogurt mixture on top. Garnish with sliced onions and coriander leaves. Leave for a few minutes so that the oil in the spice mixture can come on top and also add a bit more color to the dish.
Notes
Eggplants tend to absorb a lot of oil when fried. That's why it's best to shallow fry them in a non-stick pan, adding as little oil as required. Alternatively, you can bake the sliced eggplant in the oven. My preferred method, however, is using a sandwich press (with hot plates). It uses minimal oil and the sliced eggplants fry off very quickly.
This can be served both cold as well as on room temperature. However, it cannot be warmed because it contains fresh yogurt.
Nutrition
Calories: 300kcal
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