Baigan ki Borani is a vegetarian recipe comprising of fried eggplant in a spicy gravy, topped with yogurt, coriander and onions.
Continuing with my interest in savory food, I am sharing a recipe for Baigan ki Borani (Eggplant with Yoghurt) today. This particular recipe is one of my favorite vegetarian dishes, and is a hit even among people who don’t particularly like vegetables. It can be served on it’s own with roti or as a side with rice (for e.g. with matar pulao or sabzi pulao). The addition of yoghurt in the recipe makes it a refreshing dish for the summers.
This particular recipe comprises of three components. The first is sliced eggplant which is fried and then set aside. Then a thick gravy is made using our basic spices, which is then mixed through with the fried eggplant. The third component is the yogurt which is lightly seasoned. The final dish is layered with eggplant tossed through with the gravy, and then topped with yogurt. A garnish of coriander and onions adds color and freshness to the dish.
Baigan ki Borani (Eggplant with Yoghurt)Print Recipe
- 1/2 kg baigan/eggplants (preferably big round egg plants with less seeds)
- 2 medium onions, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- Salt to taste
- Oil - 2-3 tbsp
- For Yogurt Mixture
- 1 cup yogurt
- 1 tsp red pepper
- 1 tsp salt
- 2 tsp coriander powder
- 2 garlic cloves (sliced and minced)
- Sliced Onions (for garnish)
- Coriander/Dhaniya (For garnish)
Heat oil. Fry onion till golden brown and then make onion paste by mixing with water and grinding it in food processor. In the same oil, add all dry spices and then saute with the paste till it is slightly brown and the spices have been cooked properly. Set this mixture aside.
Slice egg plants thinly and put in salt water. Dry the eggplants on a paper towel and fry on both sides till golden brown. Mix the fried eggplants with the spice mixture made earlier.
In order to make the yogurt mixture, take yogurt, add spices and mix it all together. Taste yogurt and add more spices depending on your taste.
To assemble the Burani:
Layer the eggplants in the bottom of the dish, then add the spice mixture on top of the eggplants and 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. This can be served both cold as well as on room temperature. However, it cannot be warmed because it contains fresh yogurt.