Authentic hyderabadi baingan aur mirchi ka salan Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and fry the eggplants and green chilies until golden brown. Set aside.
• STEP 2.In the same pan, add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add onions and cook until golden brown.
• STEP 4.Add ginger-garlic paste, turmeric powder, red chili powder, and salt. Cook until the raw smell disappears.
• STEP 5.In a blender, grind peanuts, sesame seeds, coconut, and tamarind pulp into a smooth paste.
• STEP 6.Add the paste to the pan and cook for a few minutes.
• STEP 7.Add water and bring the gravy to a boil.
• STEP 8.Add the fried eggplants and green chilies to the gravy and simmer for 10-15 minutes.
• STEP 9.Garnish with fresh coriander leaves and serve hot with biryani or pulao.

Cooking Tips

• Make sure to fry the eggplants and green chilies until they are golden brown to enhance their flavor and texture.
• You can adjust the spice level of the curry by adding more or less red chili powder.
• For a creamier gravy, you can add a tablespoon of yogurt or coconut milk.

Storage and Serving

• Leftover baingan aur mirchi ka salan can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.