Authentic hyderabadi baingan aur mirchi ka salan Recipe

Authentic Hyderabadi Baingan aur Mirchi ka Salan is a traditional Indian curry made with eggplants and green chilies in a tangy and spicy peanut and sesame seed gravy. This dish is a popular accompaniment to biryani or pulao and is known for its rich and flavorful taste. The eggplants and green chilies are first fried until golden brown and then cooked in the spicy gravy, resulting in a delicious and aromatic curry that is sure to tantalize your taste buds.

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55minstotal
15minsPrep
40minsCook
55m.total
15m.Prep
40m.Cook
Authentic hyderabadi baingan aur mirchi ka salan
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Ingredients for Authentic hyderabadi baingan aur mirchi ka salan Recipe

  • 0.80 Small Eggplants, Cut Into Quarters
  • 1 En Chilies
  • 0.40 tablespoon Oil
  • 1/10 teaspoon Mustard Seeds
  • 1/10 teaspoon Cumin Seeds
  • 1.80 Y Leaves
  • 0.40 Onions, Finely Chopped
  • 1/5 tablespoon Ginger Garlic Paste
  • 1/10 teaspoon Turmeric Powder
  • 1/5 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 0.40 tablespoon Peanuts
  • 1/5 tablespoon Sesame Seeds
  • 0.40 tablespoon Grated Coconut
  • 1/5 tablespoon Tamarind Pulp
  • as per your need Water, As Needed
  • as per your need Fresh Coriander Leaves, For Garnish

Directions: 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.
Nutrition
value
360
calories per serving
30 g Fat9 g Protein13 g Carbs13 g FiberOther

Current Totals

  • Fat
    30g
  • Protein
    9g
  • Carbs
    13g
  • Fiber
    13g

MacroNutrients

  • Carbs
    13g
  • Protein
    9g
  • Fiber
    13g

Fats

  • Fat
    30g

Vitamins & Minerals

  • Calcium
    364mg
  • Iron
    6mg
  • Vitamin A
    556mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    77mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    18mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    173mg
  • Manganese
    6mg
  • Phosphorus
    191mg
  • Selenium
    7mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp