Baingan Ka Salan - Hyderabadi Baingan Salan Recipe (Baingan Recipes)

BAINGAN KA SALAN RECIPE

Preparation time: 10 minutes
Cooking time: 30 minutes
Makes ~ 2.5 cups

INGREDIENTS:

• 1 baingan or eggplant, cut into long wedges
• 2-3 dry red chillies (adjust to taste)
• 2 tablespoon of gingelly oil (Indian sesame oil)
• 2 tablespoon of white sesame seeds
• 3 tablespoon of raw peanuts
• 2 tablespoon of grated coconut (or use desiccated), optional
• ½ teaspoon of minced garlic
• ½ teaspoon of grated ginger
• 1 heaping teaspoon of coriander powder
• ½ teaspoon of jeera (cumin) powder
• ½ teaspoon of red chilli powder (adjust to taste)
• ½ teaspoon of black mustard seeds
• ¼ teaspoon of fenugreek seeds (methi)
• ½ cup of sliced onions
• A few curry leaves
• A pinch of turmeric powder
• 1 teaspoon of tamarind extract
• ¾ teaspoon of powdered jaggery or dark brown sugar

INSTRUCTIONS:

1. Wash and pat dry the baingan before cutting into wedges. Heat 1 tablespoon oil in a wide pan and lightly fry the baingan pieces until they are charred and start to look softer. Drain and set aside on paper towels.

2. Meanwhile, In a dry skillet, roast the coconut until golden brown (if using coconut). Desiccated coconut will brown much faster so keep an eye on it as you fry.

3. In the same pan used for the baingan, add the peanuts and sesame seeds and roast until a shade darker, keeping flame very low. Once they are done, add the roasted coconut and mix well (if using). Switch off flame and remove to a plate to cool.

4. In the same pan, add the remaining 1 tablespoon oil and the mustard seeds + fenugreek seeds. When the mustards pop, add the sliced onions and red chillies torn into pieces. Fry until onions turn golden brown.

5. Next, add the curry leaves, ginger, garlic, and turmeric. Sautè for 30 seconds until fragrant.

6. Then throw in the red chilli powder, coriander pwoder, jeera powder, and some salt. Roast for 10 seconds and add 2.5 cups of water. Bring to a slow boil.

7. Meanwhile, grind the roasted coconut + sesame + peanut mixture with some water to a smooth paste. Add it to the simmering curry and mix well. Continue to cook on a low flame.

8. When the mixture is a bit thicker and simmering, add the jaggery and the tamarind extract dissolved in ½ cup water.

9. Mix well and add the baingan pieces. Cook covered on a low flame for 5-7 mins until the baingan is very soft and cooked through. Add more salt if required.

10. If you find that the mixture is too watery, you can simmer longer, and if it's too thick, add more water or tamarind water as required.

Baingan ka salan goes fabulously well with my rice cooker vegetable biryani recipe but it also goes as a great curry with plain rice. Since the base of baingan ka salan has so many lovely ingredients, the complex flavour complements plain rice really well. And of course, rotis or even dosas are fair game too, so try any combinations you can conjure up. Let's break some rules, people!