Friday, 1 July 2016

Baingan Salan Recipe

Hello again, this time I'll be sharing Baingan (brinjal) ka salan recipe.This is Hyderabadi dish which I tried on other day with my sister and it turned out really good! This is coconut and nuts curry with brinjals in it. Let's get on the things you'll need to make this :)

  • Baby Eggplant  6-8
  • Tomatoes 2
  • Peanuts 1/2 cup
  • Coconut cut in pieces or grated 1 cup
  • Sesame seeds 1/2 cup
  • Onions chopped in slices 2
  • Oil to cook
  • Cumin Seeds 1/2 tble spoon
  • Asafoetida a pinch
  • Red chillies whole 6-7
  • Black cardamom 1
  • Coriander seeds 1/2 tble spoon
  • Fenugreek seeds 1 tea spoon
  • Cinnamon stick small piece
  • Curry leaves 5-7
  • Ginger Garlic paste
  • Coriander powder 1/2 tble spoon
  • Garam Masala 2 tea spoon
  • Red chilli powder according to taste
  • Turmeric Powder 1/2 tble spoon
  • Salt to taste
  • Tamarind pulp water 1-2 cups as per your gravy liking
  • Water if you need
  • Tomato slices 2 and Onion rings 2

  1. Wash baby eggplants and make square cuts on eggplants and heat up some water, put eggplants in it and let them cook until they become softer.
  2. While eggplants are cooking, put a pan on stove and prepare for curry
  3. Roast peanuts, coconut, and sesame seeds in pan (add oil if you prefer), when they're roasted, put them aside and leave for 5 minutes to cool
  4. Add onions to the pan now and saute them until cooked
  5. Make a fine paste of these roasted nuts and onions, consistency depending on your preference ( you can make really fine paste or leave it a bit crunchy)
  6. Now put a deep pan on the stove
  7. Add 2 tble spoon of oil to it and let it heat a bit
  8. Add asafoetida, black cardamom, curry leaves, whole red chillies, cinnamon stick to the oil and let them cook until they change their colour
  9. Add cumin seeds, coriander seeds, fenugreek seeds and let them be until they crackle
  10. Now add brinjals to the pan and give it a good stir and let them cook until they change thier colour and flip them in between one by one so they're cooked from every side (keep a watch on oil bursts)
  11. Add ginger garlic paste, stir again and let them cook for 1 minute
  12. Add nuts and onions paste to the pan and make sure that you keep stirring it as this paste can stick to the pan's bottom
  13. Add salt, red chillies powder, turmeric powder, coriander powder, garam masala
  14. Let it cook and stir it until you see oil separating from the curry in corners
  15. After it's cooked, add tamarind pulp water to the pan and stir it well
  16. Add 2 tomatoes chopped in half to the curry and put lid on the pan
  17. Let it cook until curry is thickened or as your preference but keep stirring it in between while it's cooking
  18. Now your curry is cooked and you can put it in a bowl and use tomato slices and onion rings to decorate and enjoy!
  19. Have this curry with rice and it'll taste really good :)

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