Borani Banjan Recipe

step 1

• STEP 1.Cut huge eggplants/brinjals in spherical slices, soak it in preserved water.

step 2

• STEP 2.Then fry it and take it away on a tissue.

step 3

• STEP 3.Now heat oil and place sliced garlic cloves (12 single, sliced garlic cloves) in it, once its very little brown, add the sliced tomatoes to that additionally add sliced inexperienced chillies, haldi powder, red chilly powder, add salt combine well and canopy and cook for someday 10mins on medium flame.

step 4

• STEP 4.Uncover once 10mins and add very little water (100ml to 150ml), dry mint leaves.

step 5

• STEP 5.Mix it and once more cowl and cook for 10mins on medium flame.

step 6

• STEP 6.Simmer the gas to low once 10mins. And cook for 12mins additional.

step 7

• STEP 7.Once done uncover and add freshly crushed blackpepper combine and keep aside.

step 8

• STEP 8.Take yogurt, add salt and sliced garlic(2single ones) to combine well.

step 9

• STEP 9.Take a serving receptacle, unfold very little sauce on all sides then layer it with the cooked brinjals on that, prime it with the tomato sauce/masala.

step 10

• STEP 10.Again layer it with remaining cooked eggplants, then with remaining tomato sauce/masala. And eventually layer with the food mixture.

step 11

• STEP 11.Garnish with the dried mint leaves, slicedcorainder leaves and red chilly powder.