Bonus Recipe for Week 3
Theme: A-Z Dishes from Andhra Pradesh
Dish: M for Mirchi Baingan ka Salan
I made this very famous Hyderabadi Mirchi ka Salan to go with Qabooli. This is my 2nd bonus recipe for this week. This dish is similar to the Mixed vegetable salan I have already posted, but the spices used are slightly different. I tasted this at a restaurant long time back and wanted to recreate at home. I used eggplant and mirchi (chilies) in this recipe, but you can use just mirchi too. Recipe is from Zaiqa.net.
Mirchi Baingan Salan
Servings: 4 serving
Ingredients
- 10 Eggplants Baby - make an 'X' and make sure not to cut them into pieces
- 3 Mirchi Big (Chiles) (chopped into 2" pieces)
- 3 tbsp Tamarind paste
- ½ tsp Turmeric
- 1 tsp chili powder Red (or to taste)
- 1 tsp Ginger-garlic paste
- 1 tsp seeds Nigella
- 1 tsp Cumin seeds
- ½ tsp Mustard seeds
- to taste Salt
For Masala:
- ½ cup Sesame seeds
- ½ cup Peanuts
- ¾ cup Coconut Dry grated
- 1 tbsp Poppy Seeds
- 1 Onion - large, chopped
Instructions
- Make Masala: Dry roast sesame seeds, poppy seeds, peanuts and coconut separately lightly browned. Remove into a bowl. Once the mixture cools slightly, grind this to a smooth paste.
- Heat 2tsp oil in the same pan; saute onions until lightly browned. Remove from the pan and grind them into a smooth paste.
- Make Salan/ Curry: Heat 1tbsp oil on medium-high flame; add baby eggplants and cook until all the sides are blistered and they are fork-tender. Remove onto a plate.
- Next add the chiles and cook until the skins are blistered. Remove onto the plate.
- In the same pan; heat 2tbsp oil, add cumin, mustard and nigella seeds; once the seeds start to splutter, add the onion paste and cook for 1-2 minutes, so that the onion paste absorbs the flavor from tempering.
- Next add the ginger-garlic paste and cook for 1 minute. Next add sesame-peanut paste and cook covered for 3-4 minutes.
- Next add tamarind paste, red chili powder, salt, sauteed eggplants and mirchi along with 2-3 cups of water. Mix well. Lower the heat to medium-low, cover the pan and cook for 20-25 minutes or until the veggies are completely cooked through the gravy is thick.
Notes
Shey divine
Though I don’t Eat eggplants , this curry is so attractive ,
Harini-Jaya Rupanagudi
Interesting combo!
Sunny
This was super delicious…made it for my Sunday lunch!
Archana Potdar
Bookmarking this. How I wish I can dip my roti in this.
Fazlani Exports
very written post on the cuisine!!http://www.fazlani.com/
Mary Petrini
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!
Kaushik
I wish to make it once to taste it.. Its too much helpful.
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