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    Home » Andhra » Baingan Mirchi ka Salan

    Baingan Mirchi ka Salan Recipe

    Published: Jan 15, 2022 · Modified: Dec 28, 2022 by Pavani · 7 Comments

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    Baingan mirchi ka salan is a scrumptious Hyderabadi dish made with eggplant and green chili. The peanut, sesame, coconut curry base is creamy, spicy and tangy.

    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!!

    Top view of brown bowl with baigan ka saalan

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
      • Make the gravy
      • Pre-cook the Veggies
      • Make Salan/ Curry
    • Expert Tips
    • You might also like
    • Recipe Card

    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.

    Brown bowl with eggplant chili curry

    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.

    Top view of brown bowl with brinjal salan

    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 needed - details in recipe card

    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 paste
    • Ginger+garlic paste
    • Fresh cilantro and mint leaves
    • Mustard, cumin & nigella seeds
    • Turmeric, 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.

    Side by side photos showing the roasting of seeds and nuts

    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.

    Making of the gravy for the saalan

    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.

    Photos showing sautéing of eggplant

    Next add the green chilies and cook until the skins are blistered. Remove onto the plate.

    Photos showing the sautéing of shishito peppers

    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.

    Side by side photos showing the making of the curry

    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.

    Brown bowl with brinjal salan with chilis

    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.

    You might also like

    Here are a few more vegetarian Hyderabadi dishes you might like:

    • Top view of Hyderabadi lentil stew topped with tadka
      Hyderabadi Khatti Dal | Instant Pot Recipe
    • Hyderabadi Bhurani Raita Recipe
    • Qabooli Biryani (Hyderabadi Chana dal Biryani)
    • 2 bowls of sheer khurma on a silver tray
      Easy Sheer Khurma Instant Pot Recipe | Video
    Brown bowl with mirch ka saalan with baingan

    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.

    Recipe Card

    Top view of brown bowl with baingan mirchi ka saalan

    Baingan Mirchi ka Saalan

    Baingan mirchi ka salan is a scrumptious Hyderabadi dish made with eggplant and green chili. A perfect side to biryani or bagara rice!!
    Author: Pavani
    Print Pin Rate
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    Prep Time: 30 mins
    Cook Time: 20 mins
    Total Time: 50 mins
    Course: Side Dish
    Cuisine: hyderabadi
    Servings: 8 serving

    Ingredients

    For Masala:

    • ½ cup Peanuts*
    • ½ cup Sesame seeds
    • ½ cup Unsweetened dry coconut*
    • 1 tablespoon Poppy Seeds
    • 2 teaspoons Oil
    • 1 Large Onion, chopped

    Make the Salan:

    • 3 tablespoons Oil, divided
    • 6~8 Baby Eggplants, make an 'X' and make sure not to cut them into pieces
    • 4~6 Medium Green Chilies/ Mirchi, cut into 2" pieces
    • 1 teaspoon Mustard seeds
    • 1 teaspoon Cumin seeds
    • 1 teaspoon Nigella seeds
    • 1 teaspoon Ginger-garlic paste
    • ½ teaspoon Turmeric
    • 1 teaspoon Red chili powder
    • 2~3 tablespoons Tamarind paste
    • To taste Salt
    • 2 cups Water

    Instructions

    Make Gravy/ Spice paste:

    • 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 about ¼ cup of 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.

    Prep the Veggies:

    • Heat 1 tablespoon 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 the remaining 2 tablespoons oil. Add mustard, cumin and nigella seeds. Cook till the seeds start to splutter, about 30 seconds. Stir in the onion paste and cook for 2~3 minutes, so that the onion paste absorbs the flavor from tempering.
    • Next add the ginger-garlic paste and cook for 1 minute. Next add peanut-sesame paste and mix well. Cover and cook for 3~4 minutes.
      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 for 15~20 minutes, 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.

    Video

    Notes

    • 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.

    Nutrition

    Calories: 273kcal | Carbohydrates: 22g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 112mg | Potassium: 605mg | Fiber: 10g | Sugar: 11g | Vitamin A: 119IU | Vitamin C: 9mg | Calcium: 147mg | Iron: 3mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Shey divine

      September 22, 2013 at 12:36 pm

      Though I don't Eat eggplants , this curry is so attractive ,

      Reply
    2. Harini-Jaya Rupanagudi

      September 23, 2013 at 6:32 pm

      Interesting combo!

      Reply
    3. Sunny

      October 07, 2013 at 6:25 am

      This was super delicious...made it for my Sunday lunch!

      Reply
    4. Archana Potdar

      October 10, 2013 at 8:05 am

      Bookmarking this. How I wish I can dip my roti in this.

      Reply
    5. Fazlani Exports

      April 05, 2014 at 8:19 am

      very written post on the cuisine!!http://www.fazlani.com/

      Reply
    6. Mary Petrini

      September 02, 2018 at 4:48 pm

      I had this dish in an Indian restaurant and enjoyed it so much, I went looking for recipes. I'm making it for the second time now. The combination - whole eggplants, chiles, and the peanut sauce - is fantastic! Last time, I ate the leftovers for breakfast for the next two days! So good!

      Reply
    7. Kaushik

      November 28, 2018 at 4:50 am

      I wish to make it once to taste it.. Its too much helpful.
      https://skyzinternational.com

      Reply

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