Monday, January 30, 2012

Baingan ki Borani (Eggplant Borani)

[Updated July 29, 2013]

This is one of my favourites!

I could eat this borani every day!


I couldn't because I didn't know how to make it.

But now I do know how to make it (thanks to my mother's aunt) so, if I wanted to, I could eat it every day.

Because it's ridiculously simple.

1 eggplant
1 potato
1 1/2 to 2 cups yogurt
2 teaspoons crushed garlic
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds
Salt, to taste

  1. In a medium bowl, add the yogurt and some salt. Whip with a fork until the yogurt is smooth.
  2. Cut the eggplant in half, lengthwise, and thinly slice. Cut the potato in the same way.
  3. Shallow fry the eggplant until light golden brown on each side. Fry the eggplant slices in batches, do not crowd the pan. Remove from the pan and allow to cool.
  4. Next, shallow fry the potatoes until tender and lightly golden brown on each side. Remove from pan and cool.
  5. Sprinkle some salt on the eggplant and potato.
  6. In the same pan, heat about 3 tablespoons of oil (there should be enough left over from the shallow frying, if not add more). Add the garlic and turmeric, and cook for a few seconds until fragrant. Add the cumin seeds, cook for a few more seconds and remove from heat.
  7. Add the eggplant and potatoes to the pan and mix well.
  8. Add this mixture to the yogurt. Stir to combine.

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