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Have you ever had Hyderabadi Biryani? If yes then I am sure you have had this peanuty, spicy, curry served with a Biryani. The one served with Biryani is an Onion Salan, but Hyderabad is famous for their various Salan. This recipe uses Eggplant/Aubergines (Baingan in Hindi) and thus called Baingan ka Salan. You can replace the eggplants with thick, fat, green chillis or just onion as well. I remember having this dish quite often while in doing my University studies in Hyderabad for 4 years and this dish definitely brings up bright memories.

 

This isn’t one of the healthiest recipes and also not something that you would like to enjoy on a weeknight. More festive and weekend kind of a recipe. The curry base is made of peanuts, sesame, coconut (all quite heavy) and tamarind and jaggery is used to balance the flavors.

I made this last week as a part of my mid week meal as I had a friend visiting me home. And of course savored it for 2 more days by storing the leftovers in the fridge.

Do give this recipe a try and let me know what you think.

 

Print Recipe
Baingan ka Salan Yum
Course Main Dish
Cuisine South Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Course Main Dish
Cuisine South Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Instructions
  1. In a pan, dry roast peanuts, sesame, and coconut till pale brown. Cool and blend into a paste along with onion, ginger, and garlic. Keep aside.
  2. In the same pan, heat 1 tbsp oil and shallow fry eggplant till they are 50% soft. Remove and keep aside.
  3. In the same oil, crackle mustard seeds. Add cumin seeds, curry leaves, and all the dry spices. Saute on a low flame for few seconds.
  4. Add the prepared paste and mix well. Add some water and cook on a low flame till paste becomes little dry.
  5. Add tamarind, jaggery, salt, water, sautéed eggplant, cover and cook till oil oozes out, or for 8 to 10 more minutes.
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