Aug 032014
 

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Baigan ka Salan is a specialty from Hyderabad. Salan  is a term which denotes to a spicy gravy made with peanuts. So I had some small sized brinjals/ eggplants lying in my fridge. I was not in a mood to make Bharwan Baigan nor Baigan pahari style. So I looked for some new recipes on the internet.  I had my reservations before making this for it asked for peanuts and being a North Indian we are not very fond of peanuts. Is’nt it ?  But I am glad I found this recipe. The Gravy was tangy, spicy, creamy and married with eggplants so well. This is a slight twist to salan recipe as it is cooked with little yogurt. But the outcome was delicious!

Directions:

1. Wash and slit the eggplants in four, ensuring that you retain the stem. This way it will still be one piece slit in four at one end. 

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2. In a pan pour some oil and fry your slit eggplants.


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3. Meanwhile, in another smaller pan dry roast Peanuts, Sesame seeds and Coconut powder on low flame.


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4. Once they have acquired slight colour remove from the heat and transfer to a blender. Pour some water and make a smooth paste. Set aside.


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5. On the other hand when eggplants are fried they will change their colour. Remove them from the pan to a paper towel to soak extra oil.

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6. In the same pan with remaining oil add some Mustard seeds Cumin seeds and fenugreek seeds.


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7. After the seeds start to crackle. Add sliced onions and whole dry red chilies.

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8.After onions have become soft add kaddhi patta leaves.

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9. Add salt to your taste.

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10. Add green chilies.

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11. Add Ginger Garlic paste.

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12. Add turmeric powder, chili powder and coriander powder.

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13. Its time to add the peanut, sesame paste we made.

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14. Also add half a cup water. Cover it and let it simmer on low flame for 30 minutes.

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15. After 30 minute the oil will separate  from curry and will float on top.The curry will also reduce. Add chopped fresh coriander.

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16.  Whisk curd or yogurt in a bowl and keep aside. Make sure it smoothens out.

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17. Add yogurt to the curry and combine.


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18.  Add fried eggplants and cook for another 5 minutes.

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19. Serve hot with roti or biryani.
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 [whohit]BainganKaSalan[/whohit]

Baingan Ka Salan | Eggplants in Hyderabadi Curry
Serves 4
A delicious side dish made with peanut yogurt curry cooked with spices and dunked in with fried eggplants.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 250 gms or 5 small Eggplants/ Brinjals
  2. 1/4 tsp Turmeric Powder
  3. 1 Onions
  4. 1 tbsp Chili Powder
  5. 1 tsp Coriander Powder
  6. 2 Sprigs Curry Leaves or kaddi patta
  7. 1 tsp Ginger Garlic Paste
  8. 3 Whole Dried Red Chillies
  9. 1/4 tsp Kalonji (optional)
  10. 1/8 tsp Fenugreek Seeds
  11. 1/4tsp Cumin Seeds
  12. 1/4 tsp Mustard Seeds
  13. Salt To Taste
  14. 1 tbsp Vegetable Oil
  15. 1 tbsp Coconut Powder
  16. 1 tbsp Sesame Seeds
  17. 1 tbsp Peanuts
  18. 2 Green Chillies
  19. Fresh Coriander Leaves Chopped
  20. 2 tbsp Yogurt / Curd
Instructions
  1. Wash and slit the eggplant in four, ensuring that you retain the step. This way it will still be one piece slit in four at one end.
  2. In a pan pour some oil and fry your slit eggplants.
  3. Meanwhile, in another smaller pan dry roast Peanuts, Sesame seeds and Coconut powder on low flame.
  4. Once they have acquired slight colour remove from the heat and transfer to a blender. Pour some water and make a smooth paste. Set aside.
  5. On the other hand when eggplants are fried they will change their colour. Remove them from the pan to a paper towel to soak extra oil.
  6. In the same pan with remaining oil add some Mustard seeds Cumin seeds and fenugreek seeds.
  7. After the seeds start to crackle. Add sliced onions and whole dry red chilies.
  8. After onions have become soft add kaddhi patta leaves.
  9. Add salt to your taste.
  10. Add green chilies.
  11. Add Ginger Garlic paste.
  12. Add turmeric powder, chili powder and coriander powder
  13. Its time to add the peanut, sesame paste we made.
  14. Also add half a cup water. Cover it and let it simmer on low flame for 30 minutes.
  15. After 30 minute the oil will separate from curry and will float on top.The curry will also reduce. Add chopped fresh coriander.
  16. Whisk curd or yogurt in a bowl and keep aside. Make sure it smoothens out.
  17. Add yogurt to the curry and combine.
  18. Add fried eggplants and cook for another 5 minutes.
  19. Serve hot with roti or biryani.
Notes
  1. You can even add kalonji to the curry but its optional.
Adapted from Vah re Vah
Adapted from Vah re Vah
The Secret Ingredient http://www.thesecretingredient.in/
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