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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.

Course Main Course
Cuisine Indian
Keyword Baingan, Eggplant, Gluten Free, Salan, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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

  1. 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)
  2. In the same pan add sesame seeds and coconut powder and dry roast them too on slow.
  3. Once done, switch off and let it cool.
  4. Once cooled make a coarse powder of this masala and keep aside.
  5. In the mean time, wash and towel dry the brinjal's
  6. Give a cross cut on all keeping the stem intact.
  7. 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.)
  8. One can deep fry the brinjal's too, I prefer shallow frying in minimum oil.
  9. In the same, add the remaining 1 tbsp oil.
  10. Once the oil is hot, add the garam masala's, i.e. cinnamon stick, cloves, cardamom, mace, bay leaf.
  11. Then add mustard seeds,cumin seeds, fenugreek seeds and let it splutter.
  12. Once they splutter add onion, curry leaves and asafoetida.
  13. Once the onion gets translucent, add ginger and garlic paste.
  14. Add 1/4 cup water, then add turmeric powder, coriander powder, chily powder, chopped green chilies and let it cook for 2-3 minutes.
  15. Now add the dry peanut masala and add 2 1/2 cups of water.
  16. Let it come to boil on medium and stir in between as it will have a tendency to stick from bottom.
  17. Once it comes to boil, add the tamarind juice, Jaggery powder , salt to taste.
  18. Let it come to boil, once the oil starts oozing out (10 mins approximately), add the brinjals.
  19. Adjust the consistency of the gravy as per your choice.
  20. Let the gravy simmer for 10-15 minutes.
  21. Switch off and enjoy it with Biryani or roti's or some yummy dosa.