Baingan Ka Salan!
It’s also called Brinjal Salan or Baby Eggplant Spicy Curry!!
Hyderabadi Baingan ka salan is a very quick, spicy, tangy curry that goes very well with Biryani or any type of bread like roti or dosa too. And of course, it goes pretty well with rice also and I love eating with rice too and it is one of my favourites.
In this recipe, baby eggplants are first sauteed in the oil until they are semi-cooked. And then curry is made with a few ingredients like peanuts, coconut, sesame seeds, tamarind, and poppy seeds too.
Later the eggplants are cooked in the curry until it becomes soft, and the curry has thickened.
And the result is a rich, scrumptious, spicy dish with such good flavours.
1 tsp coriander seeds
2 dried red chillies
1 tbsp poppy seeds
1 tbsp sesame seeds
2 tbsp peanuts
2 tbsp desiccated coconut
2 tbsp oil
5-6 baby eggplants
1 tsp cumin seeds
1 tsp mustard seeds
1 sprig of curry leaves
1 tsp garlic paste
1 tsp ginger paste
1 onion, finely chopped
1 tsp coriander powder
1 tbsp red chilli powder
1 tsp turmeric powder
Salt to taste
2 tbsp tamarind water
1 tsp jaggery powder
In a pan, dry roast coriander seeds, red chilli, poppy seeds, sesame seeds, peanuts and desiccated coconut till they turn slightly brown in colour.
Once these spices cool down, then in a blender jar add these spices with 1/4 cup water and blend it till it’s a smooth paste.
Wash the baby eggplants and put 2 slits on each eggplant but make sure, not to cut the eggplant through.
In a separate Kadai, add 1 tbsp oil and once the oil is hot add baby eggplants.
And saute them on medium heat till they turn slightly brown in colour, it will take 3-4 minutes.
Now add the remaining 1 tbsp oil in the same Kadai.
Add cumin, mustard seeds and one dried red chilli, curry leaves and ginger garlic paste with onion and saute till the onions turn translucent in colour.
Then add coriander powder, red chilli powder, turmeric powder and salt to taste and mix well.
Then add the prepared coconut paste with one cup of water and mix well.
Once it gets boiled, add sauteed eggplants and mix and cover the Kadai with a lid and let it cook on low to medium heat for another 10-12 minutes till the eggplants are cooked thoroughly.
Then add tamarind water and jaggery powder and mix well and cook it for another 3-4 minutes.
Serve hot with biryani, rice or paranthas.