Sunfloweroilfordeep-frying,
plus125ml(½cup)extra
2 eggplant,peeledandsliced
into4 lengthways
1 largeonion,slicedinto
semi-circles
6 garliccloves,coarsely
chopped
2 longredchillies,thinly
sliced
2 tspgroundcoriander
1 tspwhitesugar
1 tspgroundturmeric
1 tspchillipowder,plusextra
toserve
½ tbspwhitevinegar
5 largetomatoes,sliced
125 ml(½cup)boilingwater
Mintleaves,toserve
YOGHURTDRESSING
520 gm(2cups)Greek-style
yoghurt
1 garlic clove, crushed1 Heatoilindeep-fryerorlarge
saucepanuntilit reaches170°C.
2 Gentlyaddeggplant,in
batches,andfry,turning
occasionally,untilgoldenand
tender.Setasideina colander
placedovera bowltocatch
excessoil.Repeatwith
remainingeggplant.
3 Heatextraoilin a largefrying
panoverhighheat.Fryonion,
garlicandslicedchilli,stirring
continuously,untilfragrant
(2minutes).Reduceheatto
lowandaddcoriander,sugar,
turmeric,chillipowder,vinegar
and1 tbspsalt.Stiruntilflavours
arecombined(2minutes).
4 Covermixturewithtomatoes,
thenaddboilingwater.Gently
layereggplantontop.Increase
heattohighandbringtotheboil,
thenreduceheattolow,cover
andsimmerfor 10 minutes.
5 Meanwhile,fordressing,
combineyoghurt,garlic and
½tspsaltina bowl.
6 Spreadhalfthedressing
overa largeplatterthengently
arrangeeggplantover,without
overlapping.Spoononionand
tomatosauceover,thentopwith
theremainingyoghurtdressing.
Garnishwithmintandextrachilli
powder to taste. Serve hot.➤BANJAANBORANI
Braisedeggplantwith
yoghurtdressing
SERVES 4“Banjaanboranihasbecomea signature
dishatParwana,”saysDurkhanaiAyubi.
“Itspopularityarisesperhapsfromthe
overall balance of textures and flavours.”
GOURMET TRAVELLER 95