In a pan, heat a small amount of oil and fry the onion + garlic until golden brown.
Add turmeric, sliced tomatoes, hot-pepper paste and cilantro.
Add salt and pepper and stir up,
Deposit on the top grilled eggplant slices,
Cover and let cook on low heat for 10 min
After 10 min turn the slices upside down, add 1 or 2 tbsp water (only if it attaches to the pot) and extend the cooking time for 10 more minutes.
Prepare the yogurt sauce with dry mint
Deposit the eggplants on the display dish and add the yogurt sauce on the top, as a line on the middle
Sprinkle with dry mint on the yogurt line.
Borani banjan can be served with basmati rice or bread (nan).