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Posted by on Oct 16, 2013 in missions | 0 comments

Banjan Borani

Banjan Borani

Sitting in a cozy corner of my home as i enjoy the sound of rain and cool morning,i go over the list of prayer and challenges for Afghanistan from Operation World.I look into the pictures and couldn’t help but  wonder how does rain feel like there?Is it cozy or uncomfortable?

Afghanistan (Photo :Jim C.)

Afghanistan (Photo :Jim C.)

People of Afghanistan are facing  many challenges from recovery to rebuilding .To the very least you and i can do is to pray for the wisdom and courage among many other things for them.May we intercede for them.

{Insert the name of the country,as you pray this prayer}

Prayer for Afghanistan

Now this recipe which i am going to share with you, i made it as a side dish to go with Kitchadi,a comfort food,when i had sore throat couple days back.

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  • It is a layered dish of eggplant and bell pepper,topped with tomatoes and served with the spoonful drizzle of yogurt sauce.
  • Eggplants or bell peppers can be fried or baked or grilled.I simply sauted it one after another.If you are going the baking route,you can bake the veggies on a cookie sheet and layer it in end in a casserole dish.
  • I used Italian eggplants and peeled the thick skin off.If you are using the Chinese eggplants,you don’t need to.
  • Many people season the eggplants with salt in the beginning and let it sit.It is suppose to take the bitterness away.I always skip this step.

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Recipe Idea : AfghanCooking

Banjan Borani

Ingredients

  1. 1 Italian Eggplant
  2. 1 Red Bell pepper
  3. 3-4 Roma tomatoes
  4. 4-5 cloves of garlic crushed
  5. 1/4 Teaspoon Turmeric
  6. 1/2 Teaspoon Paprika
  7. Pepper to taste
  8. Salt to taste
  9. Oil
  10. Yogurt Sauce
  11. Mix 3/4 cup thick yogurt,salt,crushed garlic and fresh mint leaves.

Instructions

  1. Peel the eggplant and slice it in half then slice each half in thin circles.
  2. Don't crowd the pan,do it in batches,if you need to.
  3. Slice the red bell pepper thinly.
  4. In a pan,add oil,just enough to saute the eggplant,not cooked all the way.Season it with salt.
  5. Take the eggplants out.
  6. In a same pan,add red bell pepper and saute it lightly.
  7. Take the bell pepper out.
  8. In the same pan,add more oil,if you need to.
  9. Add garlic and tomatoes.Season it with salt,pepper,paprika,turmeric.
  10. Cook it half the way.Take it out.
  11. At this point,in the same pan,layer the half way cooked eggplants to the pan.
  12. Top it with bell pepper cooked earlier.
  13. Top it with tomatoes cooked earlier.
  14. Cook it covered for 15-20 mins at medium heat.
  15. To serve
  16. Spread a layer of yogurt sauce on the plate.
  17. Add the cooked eggplant-pepper-tomato mixture.
  18. Drizzle the yogurt sauce at the top with spoon.
  19. Serve it with Pita bread.
http://www.handfulofjoy.com/banjan-borani/

 

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