Sunday, October 14, 2012

Baigan Ka Salan ( Eggplant Curry Hyderabadi Style )

This is a spicy eggplant curry with Hyderabadi influence in it. The ingredients look elaborate but it really is not that bad and the end result is very delicious.This is one dish we would be making again at our home.

I do apologize for the bad photos. I was late to serve lunch that day so I clicked it as I was cooking and never did a final presentation for the good photos. I promise when I make it again I will take a better photo that will do justice to its deliciousness and post it.



small Indian eggplant / brinjal - 10 - 12
3 tbsp + 2 tbsp canola oil ( can use any cooking oil )
1 large onion, chopped and then blended into paste
2-3 garlic cloves, peeled, chopped and blended into paste
1 inch piece of ginger, scraped and chopped
1/2 tbsp tamarind concentrate
1 1/2 large tomato, grind to paste
1 1/2 cup water
2 tbsp chopped cilantro for garnish

For The Masala Powder

1/4 cup peanuts
1 tbsp sesame seeds / til
1 tbsp poppy seeds / khus khus
1/2 tbsp cumin seeds / jeera
1/2 tsp fenugreek seeds / methi
1/2 tbsp coriander seeds / dhaniya
3 dried whole red chilies ( if you do not have this just use 1 tsp of red chili / cayenne powder ) ( this also depends on hot how you would like it. I used 2 because my son would otherwise not eat it )
2 tbsp dessicated coconut ( dried coconut powder )

  • Wash the eggplants thoroughly and then using a sharp knife make two perpendicular slits that go at least halfway in. Make sure not to cut of the stem. The stem will hold the eggplant together.
  • Heat the 3 tbsp of oil in a large saucepan ( you can use less oil if you use a non-stick pan ) . When hot add the eggplants, cover and let the cook in the oil till nearly done. Toss them around after a couple of minutes to ensure that they char slightly and cook all around.
  • Once done, remove and set aside.
  • In another small saucepan dry roast all the masala powder ingredients individually and grind them together till they are in powder form. Set aside.
  • Also grind the tomato to a fine paste and set aside.
  • In a large saucepan ( you can use the same one that was used for sauteing the eggplants - just wash it before ) heat the remaining 2 tbsp of oil. When hot add the  onions, garlic and ginger paste. Saute till the paste turn light brown in color.
  • Next goes in the tomato. Cook the tomato for another 3-4 minutes and then add the powdered spices and stir it in thoroughly. It is important to cook the tomato thoroughly.
  • Add the tamarind concentrate, eggplants and water. Cover and cook for 3 minutes, uncover and cook for another 3 minutes, or until the gravy thicken to your desired consistency.
  • Add salt. Check and adjust the seasoning. Remove from heat, garnish with chopped cilantro and serve warm with phulkas / rotis or cooked white rice. Enjoy.

The eggplants sauteed.
The sauteed eggplants, onion paste and masala powder all ready to make the salan.

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