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Mirchi Baingan Salan

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Side Dish
Cuisine hyderabadi
Servings 4 serving


  • 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


  • 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.


Serve with any rice preparation or roti. I served with Qabooli.