Baingan Mirchi Ka Salan Recipe Cook S Hideout

This is a version of the popular mirch ka salan. But in here, baingan or brinjal also adds a delicious twist. Perfect side to serve with biryani or bagara rice!!

About the Recipe

I love eggplant and cook with it quite frequently. Like this Andhra famous gutti vankaya kura or this amazing bharli baingan. This baingan mirchi ka salan is a combination of two popular Hyderabadi salan recipes, baigan ka salan and mirch ka salan. I had at an Indian restaurant in NJ, many moons ago. It has become one of my favorite side dishes to make for biryani & pulao. Saalan or salan is a common word for ‘gravy’ in Muslim families. It refers to the liquidy, savory base in the curries. Hyderabadi saalan recipes generally have a creamy, spicy and tangy base. It is made with a combination of peanuts, sesame seeds, coconut, spices and tamarind. So, if you master the base recipe, you can use it make just about any salan. Add different vegetables and/ or protein and voila, you have a yummy side dish in no time. Give this brinjal salan with chilies a try and I am sure you will love it as much as my family.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are the ingredients you need to make this Hyderabadi mirchi ka salan with baingan:

Baingan aka brinjal/ eggplant: Indian or Thai purple baby eggplants are the best to use in this recipe. Look for small eggplants and pick evenly sized ones.Medium size Italian or Japanese eggplants. Slice these into long thin pieces and use.Mirchi aka green chilies - I like to use green chilies that are not too spicy. Here are a few options:Shishito peppers - these are my favorite to use in this recipe because they are mild and tasty.Banana peppers - these are mild and have a tangy, spicy kick.Anaheim peppers - slightly more spicier than banana peppers, but if you like spicy food, then go for these. You can also remove the seeds and use just the skin to make them milder.Onion

Ingredients to make the gravy for saalan:

Peanuts - I love using blanched peanuts or ones that have their skins removed. But feel free to use regular peanuts with skins.Sesame seeds - use white sesame seeds.Dry grated coconut or unsweetened desiccated coconut - I sometimes use unsweetened coconut chips.Poppy seeds - this is optional, so use it if you have it on hand.Tamarind pasteGinger+garlic pasteFresh cilantro and mint leavesMustard, cumin & nigella seedsTurmeric, red chili powder & salt

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is the recipe to make baingan ka salan with mirchi:

Make the gravy

In a medium pan on medium flame, dry roast peanuts, sesame seeds, unsweetened coconut and poppy seeds separately until lightly toasted. Remove into a bowl and let cool slightly. Grind to a smooth paste adding some water. Heat oil in the same pan; add onions and cook until lightly browned around the edges. Remove from the pan into a bowl. Once cooled, grind the onions into a smooth paste.

Pre-cook the Veggies

Heat oil on medium-high flame; add baby eggplants and cook until all the sides are blistered and are fork-tender. Remove onto a plate. Next add the green chilies and cook until the skins are blistered. Remove onto the plate.

Make Salan/ Curry

In the same pan; heat some more oil. Add mustard, cumin and nigella seeds. Cook till the seeds start to splutter. Stir in the onion paste and cook for the onion paste absorbs the flavor from tempering. Next add the ginger-garlic paste and cook till fragrant. Next add peanut-sesame paste and mix well. Cover and cook. Next add turmeric, red chili powder, tamarind paste and salt. Stir in the eggplants and mirchi along with the water. Mix well. Lower the heat to medium-low. Cover the pan and simmer, stirring occasionally. At this point, veggies should be completely cooked through and the gravy will be thick. Stir in more water, if the gravy looks too thick. Serve with Hyderabadi veg biryani or bagara rice or even roti!!

Expert Tips

You can use either Indian or Thai purple baby eggplants. Choose small, evenly sized ones. Medium size Italian or Japanese eggplants can also be used. Slice these into long thin pieces and use.I like to use green chilies that are not too spicy. Here are a few options:Shishito peppers - these are my favorite to use in this recipe because they are mild and tasty.Banana peppers - these are mild and have a tangy, spicy kick.Anaheim peppers - slightly more spicier than banana peppers, but if you like spicy food, then go for these. You can also remove the seeds and use just the skin to make them milder.Blanched peanuts without skins are best for this recipe, because they are very convenient. But feel free to use regular peanuts.You can make the gravy up to 2 days in advance. Store in an airtight container in the fridge. When ready to cook, add it to the dish as written in the recipe.Note that the gravy thickens as it sits, so add water and heat it through before serving. Store leftover mirchi ka salan in an airtight container for up to 3 days.Here are few more saalan recipe ideas:Baingan ka salan or brinjal salan - omit the chilies and use few more eggplants.Mirch ka saalan or mirchi curry - skip the eggplant and just use a few more green chilies.Capsicum salan - use 3~4 medium size green or colored bell peppers instead of green chilies in the recipe.

Here are a few more vegetarian Hyderabadi dishes you might like: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.