Hyderabadi Baingan ka Salan |Spicy Eggplant gravy with Peanuts

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Hyderabadi Baingan ka salan is quick, spicy, tangy gravy or curry that goes very well with Biryani or any type of bread like roti or simple dosa's. It would even pair well with some hot steamed rice. We enjoyed this with Neer dosa and believe me we were literally licking our plates to finish off all the last bits. The recipe ingredients look a bit overwhelming but once you have all it takes just 20-30 minutes of your cooking time and a lip-smacking dish is ready.

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Did I tell you that as a kid I never liked this vegetable and I cannot believe, but I am sharing my third recipe for Eggplant/Brinjal on my blog. In our house we had to eat no matter you like it or no. That was the rule. Slowly I started developing the taste, yeah that slow was when I was almost in my early twenties :D. I am now experimenting eggplant in different cuisines. I love this Dahi wale baingan which is again a very simple and tasty dish. Then I love the way Italian's cook their eggplant. I tried this Eggplant pizza and I am going to make it soon again.

This time I wanted to make this Hyderabadi version, after I tasted this at one of our friend's place. I so loved it. I just wanted to make it along side some Biryani, but those plans did not work. I quickly made this one evening after coming from office to enjoy with some hot piping Neer Dosa's.

I am sharing this recipe with our BM group where in this week we are sharing Easy Dinner Dishes and this is my second recipe under this category. The first was Palak Paneer (Indian Cottage cheese in Spinach gravy I have adopted this recipe from Vah Chef

So here come the recipe:

Ingredients

• 5-6 Small Brinjal
• ½ inch Cinnamon Stick
• 2 Cloves
• ¾ tablespoon Coriander Powder
• ¾ tablespoon Cumin powder
• ½ tablespoon Cumin seeds
• 2 tablespoon Dry coconut powder / Desicatted Powder
• 2 Green Elaichi (Cardamom)
• ½ teaspoon Ginger paste
• ½ teaspoon Garlic paste
• 1-2 green chili
• 1 Cup groundnuts/Peanuts
• 1 teaspoon mustard seeds
• 2 tablespoon oil
• 3 tablespoon sesame seeds
• 50 ml Tamarind Juice
• 3 Cup Water
• 1 Onion Chopped finely
• 1 Bay leaf
• 8-10 curry leaves
• ¼ teaspoon Asafoetida
• a small piece of mace
• 1 tablespoon Red chili powder (as per taste)
• 1 tablespoon Jaggery (Gud) powder
• 1 tablespoon Fenugreek Seeds

Instructions

• Dry roast the Peanuts on slow to medium until they are fragnant or you see the skin turning red. (One can roast them in oil too, I wanted to use less oil so dry roasted it)
• In the same pan add sesame seeds and coconut powder and dry roast them too on slow.
• Once done, switch off and let it cool.
• Once cooled make a coarse powder of this masala and keep aside.
• In the mean time, wash and towel dry the brinjal's
• Give a cross cut on all keeping the stem intact.
• In a pan, add 1 tablespoon oil and add the brinjal's. Let them cook on medium turning in between until they are a bit soft and you see the skin loosening a bit. (For 10 minutes approximately.)
• One can deep fry the brinjal's too, I prefer shallow frying in minimum oil.
• In the same, add the remaining 1 tablespoon oil.
• Once the oil is hot, add the garam masala's, i.e. cinnamon stick, cloves, cardamom, mace, bay leaf.
• Then add mustard seeds,cumin seeds, fenugreek seeds and let it splutter.
• Once they splutter add onion, curry leaves and asafoetida.
• Once the onion gets translucent, add ginger and garlic paste.
• Add ¼ cup water, then add turmeric powder, coriander powder, chily powder, chopped green chilies and let it cook for 2-3 minutes.
• Now add the dry peanut masala and add 2 ½ cups of water.
• Let it come to boil on medium and stir in between as it will have a tendency to stick from bottom.
• Once it comes to boil, add the tamarind juice, Jaggery powder , salt to taste.
• Let it come to boil, once the oil starts oozing out (10 mins approximately), add the brinjals.
• Adjust the consistency of the gravy as per your choice.
• Let the gravy simmer for 10-15 minutes.
• Switch off and enjoy it with Biryani or roti's or some yummy dosa.

Hyderabadi Baingan ka Salan |Spicy Eggplant gravy with Peanuts

Hyderabadi Baingan ka salan is quick, spicy, tangy gravy or curry that goes very well with Biryani or any type of bread like roti or dosa's.

5 from 4 votes

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Course: Main Course

Cuisine: Indian

Keyword: Gluten Free, Vegan, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Author: Renu Agrawal-Dongre

Ingredients

• 5-6 Small Brinjal
• ½ inch Cinnamon Stick
• 2 Cloves
• ¾ tablespoon Coriander Powder
• ¾ tablespoon Cumin powder
• ½ tablespoon Cumin seeds
• 2 tablespoon Dry coconut powder / Desicatted Powder
• 2 Green Elaichi (Cardamom)
• ½ teaspoon Ginger paste
• ½ teaspoon Garlic paste
• 1-2 Green Chilli
• 1 Cup groundnuts/Peanuts
• 1 teaspoon mustard seeds
• 2 tablespoon oil
• 3 tablespoon sesame seeds
• 50 ml Tamarind Juice
• 3 Cup Water
• 1 Onion Chopped finely
• 1 Bay leaf
• 8-10 curry leaves
• ¼ teaspoon Asafoetida
• a small piece of mace
• 1 tablespoon Red chili powder (as per taste)
• 1 tablespoon Jaggery powder (Gud )
• 1 tablespoon Fenugreek Seeds

Instructions

• Dry roast the Peanuts on slow to medium until they are fragnant or you see the skin turning red. (One can roast them in oil too, I wanted to use less oil so dry roasted it)
• In the same pan add sesame seeds and coconut powder and dry roast them too on slow.
• Once done, switch off and let it cool.
• Once cooled make a coarse powder of this masala and keep aside.
• In the mean time, wash and towel dry the brinjal's
• Give a cross cut on all keeping the stem intact.
• In a pan, add 1 tablespoon oil and add the brinjal's. Let them cook on medium turning in between until they are a bit soft and you see the skin loosening a bit. (For 10 minutes approximately.)
• One can deep fry the brinjal's too, I prefer shallow frying in minimum oil.
• In the same, add the remaining 1 tablespoon oil.
• Once the oil is hot, add the garam masala's, i.e. cinnamon stick, cloves, cardamom, mace, bay leaf.
• Then add mustard seeds,cumin seeds, fenugreek seeds and let it splutter.
• Once they splutter add onion, curry leaves and asafoetida.
• Once the onion gets translucent, add ginger and garlic paste.
• Add ¼ cup water, then add turmeric powder, coriander powder, chily powder, chopped green chilies and let it cook for 2-3 minutes.
• Now add the dry peanut masala and add 2 ½ cups of water.
• Let it come to boil on medium and stir in between as it will have a tendency to stick from bottom.
• Once it comes to boil, add the tamarind juice, Jaggery powder , salt to taste.
• Let it come to boil, once the oil starts oozing out (10 mins approximately), add the brinjals.
• Adjust the consistency of the gravy as per your choice.
• Let the gravy simmer for 10-15 minutes.
• Switch off and enjoy it with Biryani or roti's or some yummy dosa.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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