Hyderabadi Baingan Ka Salan is a delicacy made in Hyderabad, where we deep fry the brinjals and then cook them in a rich curry.
Serves 5
Ingredients
5-6 small brinjals
1/2 cup peanuts
2 tbsp desiccated coconut
2 tbsp sesame seeds
1/2 cinnamon stick
1 cardamom or elaichi
2 cloves or laung
1 mace or javitri
2 dried red chillies
1 bay leaf or tej patta
1 tsp mustard seeds or rai
1/2 tsp cumin seeds or jeera
1 tbsp methi dana or fenugreek seeds
1 onion, finely chopped
1 tomato, finely chopped
8-10 curry leaves
1/2 cup curd
1/4 tsp hing or asafoetida
1/2 tsp ginger-garlic paste
3 cups water
1 tsp haldi
1 tsp dhania
1 tsp red chilli powder
2 tsp salt or to taste
1 tsp jeera or cumin powder
2 tbsp tamarind juice or imli water
1 tbsp jaggery powder
2 tbsp mustard oil
Oil for frying
Instructions
Heat oil in a pan and roast peanuts till they turn reddish brown.
To this add coconut powder and sesame seeds. Roast them for a minute and then transfer to a bowl.
Grind them once it cools down.
In the same pan add some more oil for shallow frying the brinjals.
Take one brinjal and add a plus type cut on it from the top. Let the cap remain intact.
Fry them in hot oil for 10 minutes till the brinjals have cooked properly.
Remove excess oil and to 1 tbsp oil add mustard and cumin seeds.
Add methi dana, tej patta, cinnamon stick, elaichi, laung, javitri and dried red chillies. Sauce them for a minute.
Add chopped onion and ginger-garlic paste. Sauce till onions turn brown.
Add chopped tomato and curry leaves.
Cover and cook for 5-7 minutes.
Add hing, haldi, dhania, red chilli powder, salt, jeera powder and mix well.
Add curd and water and give it a nice mix.
Add tamarind juice and jaggery powder and cover and cook for 5-7 minutes.
Finally add in the fried brinjals and cover and cook for another 7-8 minutes.
Hyderabadi Baingan Ka Salan is ready!
Nutrition Facts
Per Serving: 154 calories; 11.6 g fat, 10.2 g carbohydrates; 3.5 g protein; 4.6 g fibre.
Baingan Ka Salan Video:
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