Baingan Ka Salan Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and fry the eggplants until golden brown.
• STEP 2.In a separate pan, roast peanuts and sesame seeds and grind them into a paste.
• STEP 3.In the same pan, add onions, ginger-garlic paste, and spices. Cook until onions are golden brown.
• STEP 4.Add the peanut-sesame paste, tamarind pulp, and water. Cook until the gravy thickens.
• STEP 5.Add the fried eggplants and simmer for a few minutes.
• STEP 6.Garnish with coriander leaves and serve hot with rice or biryani.

Cooking Tips

• Choose small and tender eggplants for better taste and texture.
• Adjust the spice level according to your preference.
• You can add a pinch of sugar to balance the tanginess of the tamarind pulp.

Storage and Serving

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