One of our family friends had hosted a Diwali lunch party at her home over the weekend. The food platter that she had arranged for us was very delicious and awesome.
One of different from usual dish she had prepared was the Mirchi ka Salan – a sour tangy curry of green chillies. She mentioned it to a Hyderabadi dish that goes well with biryani. I liked it and thought of preparing it sometime at home.
Next day was a Monday – officially followed as a veg day in our home. I had to prepare a veg curry to have with chapatis. I had some mini eggplants in my refrigerator. I was not quite keen to prepare bharta or stuffed eggplants. So I began my search on the internet and bang one of the recipes that came with eggplant was the Salan.
I did not give any second thought and decided to go for it. So let’s get down with recipe. Please do not mind my photography as the photos might not be as pleasing as the actual dish. But trust me the actual dish is just delicious.
- 1 tbsp peanuts
- 1 tbsp sesame seeds (til)
- 1 1/2 tbsp dry coconut powder or desiccated coconut
- 2 tbsp oil
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/8 tsp fenugreek seeds (methi)
- 1/4 tsp kalonji (optional)
- 1 onion, sliced
- salt as per taste
- 3 dry red chillies
- 5-8 curry leaves
- 1 tsp ginger-garlic paste
- 1/8 tsp turmeric powder
- 1 tbsp red chilli powder
- 1/2 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp green chillies, finely chopped
- 2 tbsp yoghurt
- 2 tbsp coriander leaves, finely chopped
- 2 tbsp mint leaves, finely chopped
- 4-5 small eggplants
- Dry roast peanuts, sesame seeds and dry coconut powder. Saute on low flame.
- Blend in a mixer to a smooth paste using water.
- Slit the eggplants into quarters and deep fry them. Remember not to cut the stem.
- In a kadai, heat oil. Add the mustard seeds.
- Once they flutter, add the cumin seeds, methi, kalonji, red chilli, onion, curry leaves and salt.
- Cook till the onion is golden and then add the ginger-garlic paste. Saute till the raw flavor of the paste is gone.
- Add the turmeric powder, red chilli powder, cumin powder, coriander powder, green chillies and the peanut paste.
- Cook the gravy on low flame for 30 mins till the oil separates.
- Now add the coriander, mint leaves and yoghurt. Mix well.
- Once it comes to a boil, add the eggplants and allow them to cook covered for 5 mins.
- Baigan ka Salan is ready to be served with roti or chapati.