Baingan Salan Recipe | How to make Baingan Salan

Most of us are familiar with Mirchi ka Salan which is a hyderabadi dish. It is often accompanied with Hyderabadi Biryani. If you have thought that Mirchi ka Salan is a special dish which can only be cooked with mirchi, that is not true. We can make pretty much any vegetable as salan. Baingan ka salan is one of them.

Basically salan is the tangy gravy which can be used to make various salan dish like baingan ka salan, lauki ka salan, kaddu ka salan, bhindi ka salan, mix veg salan and there can be more versions as well. 

The basic ingredients for making salan is peanut and coconut powder which is used while preparing gravy. Tamarind is also used to add the tangy flavor to the salan. Savor curd is also used to make salan. I prepared Baingan ka salan with the savor curd. Here is the complete recipe for Baingan ka salan. 

Happy Cooking !!!

Recipe Details : Baingan ka Salan

Ingredients for Baingan ka Salan

For  Peanut Coconut Paste Peanut (Moongfali) : 1 tbsp Sesame Seeds : 2 tsp Grated Coconut : 1/4 cup Water : 1 tbsp For Baingan Salan Egg Plants : 6-8 (small ) Onion : 1 (finely chopped) Ginger Garlic Paste : 1 tsp Mustard Seeds : 1 tsp Fenugreek (Methi)  Seeds : 1 tsp Red Chili Powder : 1/2 tsp Coriander Powder : 1 tsp Turmeric Powder : 1/4 tsp Garam Masala : 1 tsp Whole Dry Red Chili : 3 - 4 Peanut Coconut Paste : 3 tbsp Beaten Curd : 1 cup Salt to taste Oil : 1 tbsp Water : to adjust the thickness of salan

How to make Baingan ka Salan

Dry roast Peanut and sesame seeds till they turn light brown in color. Keep aside for cooling. Now dry roast grated coconut till it start changing color. Mix all together and grind it with 1 tbsp of water to make a fine paste. 

Heat oil in a pan. throw  mustard seed and fenugreek seeds. When they crackle, add whole dry red chilies. Fry for a while. Add onion and cook till it is translucent.

 , Add coriander powder, garm masala, red chili powder and  turmeric powder. Cook till the raw smell of spices is gone. Add ginger garlic paste. Cook till it is light brown in color and raw smell is gone. 

Now add the peanut coconut paste in it. Mix well. Cook for 2 - 3 minutes on low flames. Add 1 cup water in it. COver the pan and cook on low flames for 15 - 20 minutes. Stir occasionally.  

When peanut coconut paste is cooked, add beaten curd in it. Mix well and stir for a  minute. When the curd is mixed well, add salt in it. Cover the pan and keep cooking low flames for 3 - 4 minutes.

Meanwhile wash and cut the baingan in long pieces. Heat 1 tbsp oil in a pan. Shallow fry the baingn. Baingan can be deep fried also, I avoided deep frying baingan for salan. When baingan is fried, add them in the cooked salan gravy. Cover the pan and keep cooking further till baingan is completely soft. It takes around 7 - 8 minutes further to get baingan cooked.  

Baingn ka salan is ready. Serve it hot with biryani or plain rice or chapati / paratha / naan.