Baingan ka salan Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and fry the eggplants until golden brown. Remove and set aside.
• STEP 2.In the same pan, add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add onions, ginger-garlic paste, and green chilies. Cook until onions turn golden brown.
• STEP 4.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 5.Add tamarind pulp, peanuts, and sesame seeds. Cook for a few minutes.
• STEP 6.Add water and bring the mixture to a boil. Reduce heat and simmer for 10-15 minutes.
• STEP 7.Add the fried eggplants and cook for another 5 minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose small and firm eggplants for this recipe as they cook faster and have a better texture.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• To make the salan thicker, you can add a tablespoon of roasted gram flour (besan) to the gravy.

Storage and Serving

• Baingan ka salan can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the salan in a pan or microwave before serving.
• Serve baingan ka salan with steamed rice, biryani, or roti for a complete meal.