Last Wednesday, I and my son went for U-pick. There were lots of vegetables for U-Pick like Carrots, Red Jalapenos, Green Jalapenos, Long beans, Baby Eggplant, Big eggplants, green onion, Cucumber, Tomatoes, Zucchini, and Okra / Bhindi. We picked all kind of vegetables.
Baingan Ka Salan is spin on the popular Mirchi Ka Salan. Baingan Ka Salan is popular Hyderabadi curry recipe. It contains peanuts, dried coconut, sesame seeds, ginger, and garlic paste, basic Indian spices and, for sourness, either thick tamarind juice is used or curd/yogurt. I have used sour curd to make this salan. This Baingan Ka Salan accompanies Hyderabadi Biryani. I have shared It goes well with my pressure cooker version of vegetable biryani too. This Baingan Recipe can serve salan with Chapathi or plain rice as well.
Baingan Ka Salan is spicy in nature. The nuts and those spices give a nice touch to the dish. It makes it Royal. The spiciness, tanginess of the sour yogurt, richness, and creaminess of peanut-coconut-sesame paste with the hint of mint makes this dish so scrumptious that hardly anyone can resist it.
I have dip fried the eggplant / Baingan, but you may shallow fry it too. If you love Baingan / Eggplant recipe as much as I do, then give this a try.
How to make Haidrabadi Baingan Ka salan recipe?
Heat oil. Cut the eggplant/baingan into criss-cross form. Deep fry them until it changes the color. Take them out onto absorbent paper and keep them aside. (Photo 1) In another pan, dry roast peanut, sesame seeds, and coconut until it changes the color into light brown. Let it cool down. Make a fine paste using some water and keep it aside. (photo 2 and 3)
Heat oil in a pan. Add mustard seeds, cumin seeds, and fenugreek seeds. Let it crackle. (Photo 4) Add ginger-garlic paste, hing and curry leaves. Saute it for a few seconds. (Photo 5) Now add chopped onion. Saute it for few minutes or until onion turns light brown in color. (Photo 6 and 7)
Now add turmeric powder, chili powder, garam masala, and cumin-coriander powder. Mix well. (Photo 9) Add prepared Peanut-sesame-coconut paste. Stir well. Now add water, salt, give it a good stir and cover the lid. Let it cook on a slow flame for about 15 minutes. Stir occasionally. Add water if needed. (Photo 9 to 11)
Whisk the curd and add. Stir well. Add fried eggplant. Let it simmer for 5 minutes. Baingan Ka Salan is ready. Garnish it with fresh mint leaves and Cilantro. Serve this with plain rice, Roti or Biryani. Enjoy.
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Warm Regards, Dhwani.
