Go Back

Afghani Banjan Borani

Air fried/shallow pan-fried eggplant discs served with flavorful tomato, onion, chili mixture and served with yogurt garlic sauce. A drizzle of spicy oil takes this dish to another level. One of the most famous vegetarian Afghan foods, this dish Afghani Banjan Borani goes well with rice, bread, or millet.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 4


  • 1 Medium Eggplant, Slice them into discs
  • ½+1/2 Tsp Turmeric
  • ½+1/2 Tsp Salt (increase or decrease the quantity depending on your taste)
  • 1 Medium Onion, sliced length-wise
  • 1 Big Vine ripe tomato
  • 1 Tsp Minced Garlic

For Yoghurt Sauce

  • 2 Cups Yoghurt, whisk it to make lump-free
  • 1 Tsp Minced Garlic
  • ½ Tsp Red Chili Powder
  • 1 Tbsp Chopped Fresh Cilantro

For cooking ,frying or airfrying the eggplant,

  • Oil of your choice


  • Coat eggplant discs with turmeric and salt and air fry them in a pre-heated air fryer at 380 f for 6-7 minutes. Your time of air frying depends on the water content of your eggplant. After 5 minutes check once and if needed turn it over. Remove them onto a paper towel lined plate.
  • Take a pan and add one tbsp of oil.
  • Add sliced onion and garlic and saute for a while. In one or two minutes on medium flame you will notice a caramelization. Add chopped tomato, salt, and turmeric. Use only a little bit of salt.
  • Let it simmer for 2-3 minutes. Tomato will release water and the mixture will become mushy and soft.
  • Mix minced garlic with yoghurt and keep it aside.
  • Assembling is quite easy.
  • In a serving platter spread yoghurt on the bottom.
  • Arrange eggplant on top of that. Place onion tomato mixture on top of all the eggplants.
  • Take a small pan. Add 1 tbsp of oil to it. When it's hot add chili powder to it.
  • Pour it immediately over the eggplant, tomato-onion mixture.
  • Garnish with fresh cilantro.
  • Serve with rice or roti.
  • Enjoy!