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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 looks 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.

Hyderabadi Baingan ka Salan |Spicy Eggplant gravy with Peanuts

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.

Hydrebadi Baingan ka Salan |Spicy Eggplant gravy with Peanuts

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
  • 1/2 inch Cinnamon Stick
  • 2 Cloves
  • 3/4 tbsp Coriander Powder
  • 3/4 tbsp Cumin powder
  • 1/2 tbsp Cumin seeds
  • 2 tbsp Dry coconut powder / Desicatted Powder
  • 2 Green Elaichi (Cardamom)
  • 1/2 tsp Ginger paste
  • 1/2 tsp Garlic paste
  • 1-2 green chili
  • 1 Cup groundnuts/Peanuts
  • 1 tsp mustard seeds
  • 2 tbsp oil
  • 3 tbsp sesame seeds
  • 50 ml Tamarind Juice
  • 3 Cup Water
  • 1 Onion Chopped finely
  • 1 Bay leaf
  • 8-10 curry leaves
  • 1/4 tsp Asafoetida
  • a small piece of mace
  • 1 tbsp Red chili powder (as per taste)
  • 1 tbsp Jaggery (Gud) powder
  • 1 tbsp 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 tbsp 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 tbsp 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 1/4 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 1/2 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.


Hydrebadi Baingan ka Salan |Spicy Eggplant gravy with Peanuts

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
Print Pin Rate Save
Course: Main Course
Cuisine: Indian
Keyword: Baingan, Eggplant, Gluten Free, Salan, Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Renu Agrawal-Dongre

Ingredients

  • 5-6 Small Brinjal
  • 1/2 inch Cinnamon Stick
  • 2 Cloves
  • 3/4 tbsp Coriander Powder
  • 3/4 tbsp Cumin powder
  • 1/2 tbsp Cumin seeds
  • 2 tbsp Dry coconut powder / Desicatted Powder
  • 2 Green Elaichi (Cardamom)
  • 1/2 tsp Ginger paste
  • 1/2 tsp Garlic paste
  • 1-2 green chili
  • 1 Cup groundnuts/Peanuts
  • 1 tsp mustard seeds
  • 2 tbsp oil
  • 3 tbsp sesame seeds
  • 50 ml Tamarind Juice
  • 3 Cup Water
  • 1 Onion Chopped finely
  • 1 Bay leaf
  • 8-10 curry leaves
  • 1/4 tsp Asafoetida
  • a small piece of mace
  • 1 tbsp Red chili powder (as per taste)
  • 1 tbsp Jaggery powder (Gud )
  • 1 tbsp 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 tbsp 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 tbsp 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 1/4 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 1/2 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.
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu


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    Recipe Rating




    Mayuri Patel

    Wednesday 9th of October 2019

    Hyderabadi Baigan ka salan looks so delicious. I love how you've made the gravy without any tomatoes. As a kid I too didn't like baigan but now enjoy them especially with different gravies.

    Renu Agrawal-Dongre

    Wednesday 9th of October 2019

    Thank You

    Sushma Pinjala

    Friday 8th of February 2019

    Yummy looking Baingan ka salan. One of my favorite dish, this is one dish which I don't miss eating in our Andhra wedding.

    CookwithRenu

    Friday 8th of February 2019

    Thank You

    Gayathri Kumar

    Sunday 3rd of February 2019

    Though the spice list is huge, the curry would turn out so full of flavor. Even I hated eggplant as a kid but now it is one of my favorite veggies.

    CookwithRenu

    Sunday 3rd of February 2019

    Thank You

    Suma Gandlur

    Sunday 3rd of February 2019

    The base gravy of this curry is quite delicious and even if you are not an eggplant lover, you would fall in love with the dish.

    CookwithRenu

    Sunday 3rd of February 2019

    Thank You

    harini

    Thursday 31st of January 2019

    Inspite of the huge ingredient list, this is a pretty easy one to prepare and flavorful to boot. Good pick.

    CookwithRenu

    Thursday 31st of January 2019

    Thank You

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