Kriti Dhiman's Culinary Conversion: How Borani Baingan Won Her Heart

MasterChef Kriti Dhiman shared a recent experience with a dish called Borani Baingan, prepared by MasterChef Rukhsaar Sayeed during a team challenge. Kriti, who normally does not like eggplant (baingan), found this recipe absolutely delicious and "MasterChef worthy." This Afghani recipe with Indian spices gives the dish an abundance of rich flavors.

Here is the simple recipe for making Borani Baingan at home:

Ingredients:

• 2 medium-sized eggplants (baingan)
• Salt (to taste)
• Mustard oil (for cooking)
• 3-4 garlic cloves, minced
• 2 tomatoes, chopped
• 1 teaspoon turmeric (haldi)
• 1 teaspoon red chili powder
• 1 large onion, sliced
• 1 cup plain yogurt
• Dried mint or fresh cilantro (optional)
• 1 clove of garlic (optional, minced)
• Walnuts (for garnish)

Recipe:

• Prepare the Eggplants: Slice the eggplants into thick slices and soak the slices with salt. Let it sit for 20 minutes, so all excess moisture is drained off; afterward, wipe them with a paper towel. Now, take mustard oil in a tawa and let the slices cook on high flame till both sides brown; get them ready.
• Make the Gravy: In a skillet, heat a substantial amount of mustard oil. Cook for one minute after adding the minced garlic. Then, combine the diced tomatoes, salt, turmeric, and red chili powder. Cook until the tomatoes have softened. Add the sliced onions, cover the pan, and simmer for another 10 minutes.
• Make the Yogurt Sauce: In a small bowl, whisk plain yogurt with a touch of salt. You can add dried mint, fresh cilantro, or even a minced garlic clove if desired.
• Serve: Spread a spoonful of yogurt sauce at the bottom of a serving plate, top it with your grilled eggplant slices, sprinkle some tomato-onion gravy over that, and top with walnuts and fresh mint or cilantro. Drizzle over warm bread or serve as a side to go well with your main course.

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A post shared by Masterchef Kriti Dhiman (@kriti_kaur_dhiman)

Enjoy your rich and flavorful Borani Baingan!