Name: Authentic Hyderabadi Baingan Aur Mirchi Ka Salan Recipe
Total time: 55 min
Yield: 5
Cuisine: Andhra

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This dish is a quintessentially hyderabad. It is a must with the legendry hydrabadi biryani and also a great dish on its own with either rice or chapati.

How to make Authentic Hyderabadi Baingan Aur Mirchi Ka Salan Recipe

Smita Kachawaha

Crawler

Andhra

<p>This dish is a quintessentially hyderabad. It is a must with the legendry hydrabadi biryani and also a great dish on its own with either rice or chapati.</p>

Small purple Brinjals

Big Chillies / bajji chillies

Peanuts

Sesame Seeds

Dry coconut powder

coriander Seeds

cumin seeds + 1 tsp

Cardamom

Cinnamon

Cloves

Fenugreek Seeds th + 1/2 tsp

Jaggery

water + 1/4 cup

Mustard seeds

Nigella Seeds / kalaunji

Curry leaves

onion medium chopped finely

ginger and garlic paste

Tamrind paste

Red Chilli Powder

Turmeric

Salt

coriander leaves / curry leaves for garnish

Wash the brinjals and chillies along with their stalks and wipe them dry.  keep them aside to dry compleatly. 

step 1

Dry roast peanuts till a nice toasted aroma .  peel of as much skin as you can and put them in a mixer/blender jar. 

step 2

Dry roast sesame seeds till they swell up and looks toasted and put them in mixer/blender jar along with the peanuts. 

step 3

In the same blender/mixer jar add coconut powder,  coriander seeds,  1. 5 tsp cumin,  cardamom,  cinnamon,  cloves,  1/4 tsp fenugreek seeds,  jaggery and grind to fine paste with 1/4 cup water.  use more water if required.  keep aside covered. 

step 4

Make four cuts into the brinjal to form four petals,  keeping the stem intact.  

step 5

Make a slit in chillies,  making sure the stems are intact and chilli remains whole. 

step 6

Heat oil in a pan and fry brinjals and chillies turning them occasionaly.  it will splatter a bit.  cook till brinjals are 50% done and chillies have scalded skins with brown patches. 

step 7

Remove the brinjals and chillies out of the pan shaking off excess oil into the pan. 

step 8

Heat the leflover oil,  add 1 tsp cumin,  1/2 tsp fenugreek,  mustard seeds,  nigella seeds and curry leaves.  let them splutter. 

step 9

Add onions to the pan and fry till light brown.  add ginger and garlic paste and fry till raw smell goes away. 

step 10

Add the ground paste and fry till the mixture starts leaving oil.  add chilli powder,  salt and turmeric,  mix and fry for 2 more minutes on medium flame. 

step 11

Add tamrind paste (little at a time,  you can add it later if you need more),  jaggery and 1/4 cup water.  add fried brinjals and chillies.  stir gently.  cover the pan and cook on low till oil seperate.  approx 15 min. 

step 12

step 13

Better Butter