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Borani Banjan

Updated: Oct 29, 2020

An Afghani or Irani dish  ?

For Me , food is a universal language of love !

I first tasted this wonderful & delicious soothing   and very tastefully arranged appetiser at one of my dear  friends house !

My quest for the recipe led me to the confusion of its origin .

We make similar appetizers to accompany our Biryanis. Whereas here too in India it's called “Borani  “ .. the word Borani means a cold dish made with yoghurt & vegetables specially eggplants !

Borani is also popular in Cauasian countries

here's my version

Borani Banjan is called , an appetizer that marries well with our curries & biryani!


4medium  eggplants
   sliced ½” slices

2 large garlic cloves)

3medium tomatoes, chopped

1 medium onion finely chopped

1tsp cumin powder

¼ teaspoon turmeric powder

¼ teaspoon cayenne pepper, optional

¼ cup water

olive oil, to fry the eggplant

salt, to taste

Yogurt sauce

1 cup yogurt, greek (Thick Hung curd )

1 teaspoon crushed  garlic, dried mint, to sprinkle.

Method -

Smear the eggplant slices with salt  and marinate for 15-20 minutes, squeeze out water & wipe with wet cloth the excess salt , dry.

Shallow fry or grill the eggplant slices till they are cooked .

drain on kitchen paper towels ,

lay on a flat serving platter .

Add on top a spoon of sauteed tomato sauce -

*make a chopped tomato, onion & garlic thick sauce spiced with dry masala powder - turmeric, cayenne pepper , cumin powder , salt & a tsp of sugar to enhance the tomato chutney flavour .

Once ready,

*pour the chilled yoghurt,

(well mixed with salt & dry mint poder , add a dask of sugar to taste) . on top of the crispy eggplant pieces and decorate with brown onions ( caramelised )and  dry mint leave powder

Serve  cold.

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