Baigan ka salan is a very famous Hyderabadi dish which is eaten along side biryani. I wanted to try this from a long time but just now got the time. When I saw searching for this authentic recipe I came across this site. Got this awesome recipe and I had to try it. I made this salan as a side for phulkas. The main recipe calls only for baigans (eggplants) but I also went ahead and added some green chillies for the perfect combination of Mirchi (chillies) & Baigan (eggplant) Salan...:)
Indian Small Eggplant - 10
California chillies - 2 or 3 (or u may use any less spicy chilli)
Oil - 2 tbsp
Onion -1 chopped and blended into paste
Ginger Garlic Paste- 1 tbsp
Tamarind - Soaked and strained
Tomato Puree -1/2 cup (try to use fresh tomatos for puree..)
Masala / Roasted Peanuts -Fistful
KhusKhus -1 tbsp
Jeera or Cummin seeds-1/2 tbsp
Methi seeds or Fenugreek seeds-1/2 tsp
Dry coconut - 2 tbsp
Dry Whole red chilli - 2
Dhaniya or Coriander seeds -1/2 tbsp
Seseme seeds - 1 tbsp
Prepare by washing the eggplants and green chillies well. Do not cut the stem off from eggplants. Make 4 slits on the sides of the eggplant but do see that u dont cut them off there stem. The Eggplant should remain in one piece after slicing in 4 parts. Slit the green chillies in the centre and remove the seeds if u wish. Cut the chillies into half and keep aside.
Heat the oil in a flat pan and once the oil is hot add the cut egglpants and cover with a lid. Let the eggplants cook on medium heat or till they become tender and somewhat brown in colour.Keep aside. Do the same for the green chillies and keep aside.
Now for making the masala we have to grind few ingredients.If using unroasted peanuts see that u dry roast them well. (I used roasted ones for ease) Dry roast the khus khus and sesame seeds. Dry Roast Fenugreek and cummin seeds together. Add coriander seeds after the two are half roasted. Once you start smelling cummin seeds, turn off the stove and add dry coconut. Let everything cool down completely. Now, make a paste of this and keep aside.
In a heavy bottomed pan heat some oil. When the oil is hot enough, add the onion paste. Saute it for few minutes and then add the ginger garlic paste. Mix well until it starts browning. Now add the tomato puree and fry until the raw smell of tomato goes away.
Now go ahead and add the ground masala. Mix well and cover the pan. Let it cook for few minutes and add salt and red chilli powder. Stir for 1 minute or so and add the fried eggplants and green chillies. Mix well. See that ur gentle and u dont mash or break the eggplants off their stems. Add the tamarind and let it simmer a little while.Check for salt, chilli powder and tamarind and add it according to your taste. The masala can be made and frozen for future use and it will taste equally good as the freshly ground. Ur Baigan Mirchi ka salan is ready to be relished..:)
Enjoy with hot phulkas, parathas, rice or biryani.