Hyderabadi Baingan ka Salan

What makes this dish special

Baingan ka Salan is a famous Hyderabadi dish that is both flavorful and easy to make. This recipe uses long brinjals, which are slit and fried. Potatoes are added to the dish to add a different texture and flavor. The dish is made with a variety of spices, including peanuts, sesame seeds, coconut, and red chilies. Tamarind pulp is added to give the dish a tangy flavor. The dish is garnished with green chilies and chopped coriander. This dish is best served with hot parathe or steamed rice.

Recipe

Ingredients: * Long brinjals: 500g (slit and fried) * Potatoes: 2 medium (cut into wedges and fried) * Green chillies: 5-6 (slit and fried) * Tamarind pulp: ½ cup * Peanuts: 2 Tbsp (roasted) * Sesame seeds: 2 Tbsp (roasted) * Coconut (desiccated or fresh grated): 2 Tbsp (roasted) * Dry red chillies: 4-5 * Curry leaves: 10-12 * Mustard seeds: ½ tsp * Kalonji (Nigella): ½ tsp * Onion paste: 1 medium onion * Ginger paste: ½ tsp * Garlic paste: 1 tsp * Mustard oil: 2 Tbsp (can use plain veg oil too) * Salt: to taste * Red chilli powder: to taste * Haldi: ½ tsp * Coriander powder: 1 tsp * Cumin powder: ½ tsp * Coriander: 1 tsp (chopped)

Instructions:

1. Grind peanuts, sesame, dry red chillies, and coconut into a fine paste.
2. Heat oil in a pan, add the mustard, Kalonji, and curry leaves.
3. Once they splutter, add the onion paste.
4. Saute till pink and add the ginger-garlic paste.
5. Saute till raw smell goes.
6. Add all dry spices and cook with a Tbsp of water.
7. Now add the blended mixture.
8. Cook till oil leaves the sides.
9. Add a cup of water and once it comes to a boil, add the brinjal and potatoes.
10. Let it simmer for about 10 minutes.
11. Now add the tamarind pulp and bring to a boil.
12. Adjust consistency if required.
13. Just before serving, add the green chillies and garnish with chopped coriander.

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