Baingan ka salan/ Hyderabadi baingan salan is a peanut based spicy gravy usually accompanied with biryani. Baingan ka salan is prepared with baingan/ brinjal as the name goes is one of the most delicious gravy with distinct flavors and taste. This recipe involves grinding of a paste using roasted peanuts, sesame seeds and coconut which is actually the key ingredient in its making this gravy a tasty one. The below recipe is cooked in a style that my family adores it and the credit goes to my mom as it her recipe. This is one of my hubby’s favorite recipe that he prefers to relish it with biryani/ pulao as he is loves gravies when made with peanuts. Salan is a basic gravy and it can be made with various combination unlike brinjal. For this recipe I used coconut powder which can be replaced with freshly grated coconut as well. So lets get to the making!
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- Brinjal/ Baingan – 4
- Onion – 1
- Ginger garlic paste – 1 tsp
- Tamarind – small gooseberry size
- Dried red chilli – 2
- Cumin seeds – ¼ tsp
- Turmeric powder – ¼ tsp
- Red chilli powder – 1 ½ tsp
- Coriander powder – ½ tsp
- Garam masala – ½ tsp
- Salt – to taste
- Oil – 2 tbsp
Ingredients For grinding
- Peanuts – ¼ cup
- Sesame seeds – 1 tbsp
- Coconut powder – 1 ½ tbsp
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How to make Baingan Ka Salan with step by step images
- Soak tamarind in 1 cup water. Extract tamarind juice from it and keep it aside.
- Heat a pan/ kadai , add peanuts (without skin) and sesame seeds. Dry roast in medium flame until aromatic. Now add coconut powder and fry it for few seconds and put off the flame.
- Allow the mixture to cool down and transfer it to blender and grind it into paste using little water.
- Wash and make 2 cuts in brinjal perpendicular to each other.
- Heat oil in a pan/ kadai, add cumin seeds after it crackles add dried red chilli, curry leaves and thinly sliced onions. Saute well and add ginger garlic paste. Saute well until the raw smell goes.
- Now add the perpendicularly cut brinjal and saute in oil for a minute.
- Now add red chilli powder, turmeric powder, coriander powder, garam masala powder and salt. Mix well. When the brinjal is nicely coated in masala add the ground peanut mixture and mix well. Add required quantity of water to make the salan. ( I added 1 cup water) Mix well and cook it in medium flame. Make sure the salan is thin in consistency as it will start thickening after cooling down. I cooked with lid on as the mixture kept spluttering all over.
- When the brinjal looks ¾ th done add tamarind juice. Mix well and allow the mixture to boil well. When the raw smell of tamarind juice goes and when everything looks combined put off the flame and serve it with biryani/ pulao!