Mix Vegetable Salan

Mix vegetable salan is a tasty version of traditional Hyderabadi curry. This is a perfect side dish to serve with biryani and bagara rice.

Author: Pavani

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Course: Side Dish

Cuisine: hyderabadi

Servings: servings

In a medium pan on medium-low heat, dry roast peanuts, sesame seeds until lightly golden, about 4~5 minutes. Add the cashews and cook till golden, another 2 minutes. Finally add the coconut and cook for a minute or until coconut is lightly golden, about 1~2 minutes. Remove into a bowl and set aside to cool.
In the same pan, heat oil on medium heat. Add onions and cook till they are lightly browned around the edges, about 3~4 minutes. Remove into a small bowl and let cool.
Once cooled, grind the onions first adding very little water to make a paste. Remove into the bowl. Then grind the peanuts mixture to a smooth paste adding little water.*

Heat 1 tablespoon oil in the same pan on medium heat. Add the veggies except for the chilis. Sauté, stirring occasionally, until the veggies are lightly browned around the edges, about 6~8 minutes.* This step is only to crisp up the veggies and not completely cook them. Remove the veggies into a bowl.
In the same pan, heat 2 teaspoons oil on medium heat. Add the shishito peppers and cook till they are lightly blistered, about 3~4 minutes. Remove into the bowl with veggies and set aside until ready to use.

Heat the remaining oil in the same pan on medium heat. Add the nigella seeds and curry leaves. Cook for 1 minute or until the seeds start to smell fragrant. Add the onion paste and ginger+paste paste. Cook for 2~3 minutes.
Stir in the peanut mixture and cook covered for 6~8 minutes. Stir in turmeric, ground coriander, red chili powder and tamarind paste. Cook for 1~2 minute.
Next add all of the sautéed veggies and salt. Add water to make the gravy of desired consistency. Bring the mixture to a boil, lower the heat and simmer covered until the veggies are tender, about 12-15 minutes.
Garnish with chopped cilantro and serve warm!!

To make this vegetable salan recipe, you will need a total of 4 cups of vegetables. Mix and match your favorite veggies.
I love using shishito peppers because they are mildly spiced. But you can use other varieties like Anaheim or banana pepper. If you think that the peppers might be too spicy for your taste, slit in the middle and remove the ribs. This will take most of the spiciness.
You can make the gravy or the masala paste up to 2 days in advance. Store in an airtight container in the refrigerator until ready to use.
I shallow fry the veggies to make it slightly healthy. But you can also deep fry instead.
Store leftover veg salan in the fridge for up to 4 days. Gravy might thicken, so you might have to thin it with water while reheating.
Here are a few more ways you make salan:
- Aloo salan - use 2~3 medium boiled and peeled potatoes instead of the mixed vegetables.
- Koftay ka salan - use meatless meatballs either freshly made or frozen and simmer in the gravy.
- Bhindi salan - use either fresh or frozen okra. Sauté until lightly browned and then add to the peanut gravy.
- Egg salan - this is my absolute favorite. Add 6~8 boiled eggs instead of the mix vegetables to the gravy.

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