First peel the egg plants, cut the long eggplants into two pieces horizontally, and then cut it into 1 cm vertically. Soak the eggplants in a mixture of garlic and salt for 1 hour, then fry each slice of eggplant in oil and make sure it#39;s inside is soft and the skin is fried, for about 5 minutes, it#39;s basically soft enough to be eaten. take out the eggplants and put it aside.. Then pour your salsa, pepper and salt in another pan with a 2 cups of oil, and leave in medium heat for about 7 minutes. then add your soft eggplants on top and make sure it doesn#39;t break. Cover it and leave for 10 minutes in medium heat. Take it out and put it in plate carefully. Mix your sour cream with some salt and pour it with a spoon on top of your eggplant curry. you can add some parsley and mint leaves on top for garnishing and serve with hot naan!
Boraani Baanjan Recipe, How To Make Boraani Baanjan Recipe
Fried eggplants in salsa, with sour cream and other garnishing on top!
About Recipe
How to make Boraani Baanjan
(59 ratings)
0 reviews so far
Prep time 30 mins
Cook time 30 mins
Total time 60 mins
Author : Vahchef
Main Ingredient : Other
Servings : 0 persons
Published date : November 23, 2016
Ingredients used in Boraani Baanjan
• Salt and pepper to taste - 3 to taste.
• Sour cream - 4 cup.
• Salsa - 1 bottle.
• Eggplants (ping tung) - 5 numbers.
• Garlic - 3 clove.
• Oil as needed - 5 cup.
Method:
First peel the egg plants, cut the long eggplants into two pieces horizontally, and then cut it into 1 cm vertically. Soak the eggplants in a mixture of garlic and salt for 1 hour, then fry each slice of eggplant in oil and make sure it#39;s inside is soft and the skin is fried, for about 5 minutes, it#39;s basically soft enough to be eaten. take out the eggplants and put it aside.. Then pour your salsa, pepper and salt in another pan with a 2 cups of oil, and leave in medium heat for about 7 minutes. then add your soft eggplants on top and make sure it doesn#39;t break. Cover it and leave for 10 minutes in medium heat. Take it out and put it in plate carefully. Mix your sour cream with some salt and pour it with a spoon on top of your eggplant curry. you can add some parsley and mint leaves on top for garnishing and serve with hot naan!