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Name: Banjan borani
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 cups full-fat yogurt; 3 eggplants sliced crosswise; 3 red onions sliced in half-rings; 1 1/2 tsp garlic paste; 4 roma tomatoes sliced crosswise; 5 green chilies thinly diced; 1 tsp salt; 1 tsp turmeric powder; 1/2 spred chili powder

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INGREDIENTS

2 cups full-fat yogurt
3 eggplants sliced crosswise
3 red onions sliced in half-rings
1 1/2 tsp garlic paste
4 roma tomatoes sliced crosswise
5 green chilies thinly diced
1 tsp salt
1 tsp turmeric powder
1/2 spred chili powder

INSTRUCTIONS

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.

NOTES

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Banjan borani

2 cups full-fat yogurt
3 eggplants sliced crosswise
3 red onions sliced in half-rings
1 1/2 tsp garlic paste
4 roma tomatoes sliced crosswise
5 green chilies thinly diced
1 tsp salt
1 tsp turmeric powder
1/2 spred 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.

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Nutrition

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Serving Size: 1 (6g)
Recipe Makes: 1

Calories: 14
Calories from Fat: 2 (14%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 1.6mg		0 %
Potassium 73.2mg		2 %
Total Carbohydrate 2.9g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 2.3g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 14

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