Baingan mirch ka salan
Baingan mirch ka salan is a dish from the Hyderabad region of India, consisting of fried baby aubergines and green chillies simmered in a spiced curry of coconut, peanuts and sesame seeds.
This recipe is taken from Tarkari: Vegetarian and Vegan Indian Dishes with Heart and Soul by Rohit Ghai (Kyle Books, £25). Photography by Maja Smend.
Rohit says: 'Baingan mirch ka salan is a traditional Hyderabadi curry. A combination of green chillies and aubergines cooked in a coconut, peanut and sesame seed curry, it’s usually served with Hyderabadi biryani, but it can be served with plain rice or roti, too.'
Ingredients
Metric
Imperial
Baingan mirch ka salan
- 3 tbsp of rapeseed oil, plus extra for deep-frying
- 10 baby aubergines
- 3 large green chillies
- 1 large onion, chopped
- 10 curry leaves
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 tsp nigella seeds
- 1 tsp ginger-garlic paste
- 3 tbsp of tamarind paste
- 1/2 tsp ground turmeric
- 1 tsp red chilli powder
- salt
Masala
- 120g of sesame seeds
- 2 tbsp of poppy seeds
- 3 dried red chillies
- 2 tbsp of coriander seeds
- 1 tsp fenugreek seeds
- 120g of peanuts
- 60g of freshly grated coconut, or desiccated coconut
Equipment
- Blender
- Thermometer
Method
Heat the oil for deep-frying to 160°C in a large pan. Cut a slit in each aubergine, lengthways and across, but not all the way through, and cut a slit down one side of each chilli. Deep-fry the aubergines and chillies until cooked through. Set aside
- rapeseed oil, enough to deep-fry
- 10 baby aubergines
- 3 large green chillies
To make the masala, dry roast the sesame seeds, poppy seeds, dried chillies, coriander seeds, fenugreek seeds, peanuts and coconut in a small pan until lightly browned
- 120g of sesame seeds
- 2 tbsp of poppy seeds
- 3 dried red chillies
- 2 tbsp of coriander seeds
- 1 tsp fenugreek seeds
- 120g of peanuts
- 60g of freshly grated coconut, or desiccated coconut
Remove to a bowl. Once the mixture cools slightly, add enough water to grind them to a smooth paste, using a mortar and pestle or blender
Heat 1 tablespoon of the oil in the same pan and sauté the onions until lightly browned. Remove from the pan and grind to a smooth paste
- 1 tbsp of rapeseed oil
- 1 large onion, chopped
Heat the remaining oil in a second pan and add the curry leaves, cumin seeds, mustard seeds and nigella seeds and once they start to crackle, add the onion paste. Cook for 1–2 minutes, so that the paste absorbs the flavours
- 10 curry leaves
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 tsp nigella seeds
Add the ginger-garlic paste and cook for 1 minute. Then add the masala and cook, covered, for 3–4 minutes
- 1 tsp ginger-garlic paste
Add the tamarind paste, turmeric, chilli powder, some salt and the sautéed aubergines and chillies along with 500–750ml of water. Mix well. Lower the heat to medium-low, then cover the pan and cook for 20–25 minutes, or until the vegetables are completely cooked through and the gravy is thick
- 3 tbsp of tamarind paste
- 1/2 tsp ground turmeric
- 1 tsp red chilli powder
- salt
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
