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Recipe Ingredients
Eggplants 3
Yogurt 1/2 kg
Coriander leaves (sliced) 1/4 cup
Curry leaves a few
Tomatoes (sliced) 3
Red chilli powder 1 tsp
White cumin powder 1 tsp
Garlic paste 1 tbsp
Onion (medium) 1
Salt to taste
Oil for frying
Fresh coriander for garnishing
Recipe Method
Cut eggplants into rounds.
Heat a little oil in the frying pan and fry them.
Slice onion and fry in a little oil till it turns golden.
Add tomatoes, white cumin seeds, garlic, red chilli powder and salt to the onions.
Add a little water and cook.
When the tomatoes are tender, add curry leaves.
Cook for a little while and then take off the flame.
Make a layer of beaten yogurt in a dish, top it with a layer of eggplants and then a layer of tomato paste.
Temper prepared dish with curry leaves and cumin seeds.
Delicious borani batanjen is ready.
Garnish with finely sliced coriander leaves and serve.
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