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Banjan Borani

5 from 3 votes
Course Side Dish


  • 2 cups full-fat yogurt preferably ¼ of it will be sour yogurt
  • 3 eggplants sliced crosswise
  • 3 red onions sliced in half-rings
  • 1 ½ tsp garlic paste
  • 4 roma tomatoes sliced crosswise
  • 5 green chilies thinly diced
  • 1 tsp salt
  • 1 tsp turmeric powder
  • ½ tsp red chili powder


  • Transfer yogurt to a flat serving dish and whip till it has an even consistency. Stir in 1 tsp of crushed garlic. Set aside.
  • In a non-stick skillet, heat 1/2 cup of oil. When hot, lower heat to medium and fry the sliced eggplant till medium brown, roughly 1 - 2 minutes each side. Lower heat and add oil as needed. Once fried, pat fried eggplant with paper towels to absorb excess oil. Set aside.
  • In a large non-stick saucepan, heat 1/4 cup of canola/vegetable oil. Add sliced onions and fry on low-heat till translucent for about 7 – 10 minutes. Add remaining ½ tsp of crushed garlic and fry for a few seconds.
  • Add tomatoes, green chilies, salt, turmeric and red chili powder. Stir on medium-heat till well-mixed and the tomatoes soften. Cover the saucepan and let it simmer on medium-low heat for 5 minutes.
  • When the tomatoes release some water, add eggplant. Dial heat to very low, cover and let it steam for 10 minutes.
  • When ready, remove the saucepan from the stove. Layer the eggplant on top of the yogurt and top with the curry. Garnish with dried mint, red chili flakes and pomegranate seeds.


When preparing the onion-tomato base, Nur initially put the garlic before the onion. I hate the splutter and always prefer to add ginger or garlic after caramelizing the onions. 
I also prefer to breakdown the tomatoes and stir them on high heat for about 10 minutes before dialing heat to low and adding the eggplant to steam.