Baingan ka salan recipe,video recipe,how to make Baingan ka salan recipe

Baigan ka Salan is a specialty from Hyderabad. Salan is a term which denotes to a spicy gravy made with peanuts. Baingan ka salan



Author sthumma Servings 4 persons
Published July 15, 2013 Cooking Time (mins) 30
Main Ingredient Brinjal Eggplant Preparation Time 5 mins
    51.4 cals calories

Description
Baigan ka Salan is a specialty from Hyderabad. Salan is a term which denotes to a spicy gravy made with peanuts.

Ingredients of Baingan ka salan

Ingredient Name Quantity Unit
Turmeric powder  1/4 Teaspoons
Onions  1 Numbers
Chilly powder  1 Tablespoons
Coriander powder  1 Teaspoons
Cumin powder  1/2 Teaspoons
Curry leaves  2 Springs
Ginger garlic paste  1 Teaspoons
Red chilly  3 Numbers
Kalonji (optional)  1/4 Teaspoons
Methi seeds  1/8 Teaspoons
Cumin seeds  1/4 Teaspoons
Mustard seeds  1/4 Teaspoons
Salt  0 To Taste
Oil  1 Tablespoons
Coconut powder  1 Tablespoons
Sesame seeds  1 Tablespoons
Peanuts  1 Tablespoons
Green chilly  2 Numbers
Coriander leaves(chopped)  1/2 Bunch
Mint leaves(chopped)  1/2 Bunch
Yogurt  2 Tablespoons
Baingan-Egg plant  250 Grams

Directions
  1. Heat a pan add peanuts dry roast this in a slow flame, add sesame seeds, dry roast along with peanuts, then add coconut powder, saute it and put this into the blender, add some water and make a paste.
  2. Heat oil in a pan add mustar seeds, when mustard seeds splutter add cumin seeds, red chilly, methi seeds, Kalonji (optional), add sliced onions, salt, curry leaves, cook this till onions are golden in colour, add ginger garlic paste cook this till raw falvour is gone.
  3. Add turmeric powder, red chilly powder, cumin powder, coriander powder, green chilly, add peanut and sesame seed paste, water, mix it like a thin paste.
  4. Cook this in a slow flame for 30 minutes, then add chopped coriander leaves, chopped mint, add beaten yogurt, once it comes to boil add eggplant (egg plant cut them into quarters and fry them in the oil).
  5. Put the lid on and let it cook for 5 minutes, then serve it.
About Recipe
How to make Baingan ka salan
(2 ratings)
103 reviews so far
prep time
30 mins
Cook time
5 mins
Total time
35 mins
Baingan ka salan
Restaurant Style Baingan ka salan
Author : sthumma
Main Ingredient : Brinjal Eggplant
Servings : 4 persons
Published date : July 15, 2013
Ingredients used in Baingan ka salan
→ Turmeric powder 1/4 Teaspoons.
→ Onions 1 Numbers.
→ Chilly powder 1 Tablespoons.
→ Coriander powder 1 Teaspoons.
→ Cumin powder 1/2 Teaspoons.
→ Curry leaves 2 Springs.
→ Ginger garlic paste 1 Teaspoons.
→ Red chilly 3 Numbers.
→ Kalonji (optional) 1/4 Teaspoons.
→ Methi seeds 1/8 Teaspoons.
→ Cumin seeds 1/4 Teaspoons.
→ Mustard seeds 1/4 Teaspoons.
→ Salt 0 To Taste.
→ Oil 1 Tablespoons.
→ Coconut powder 1 Tablespoons.
→ Sesame seeds 1 Tablespoons.
→ Peanuts 1 Tablespoons.
→ Green chilly 2 Numbers.
→ Coriander leaves(chopped) 1/2 Bunch.
→ Mint leaves(chopped) 1/2 Bunch.
→ Yogurt 2 Tablespoons.
→ Baingan-Egg plant 250 Grams.
How to make the recipe:
  1. Heat a pan add peanuts dry roast this in a slow flame, add sesame seeds, dry roast along with peanuts, then add coconut powder, saute it and put this into the blender, add some water and make a paste.
  2. Heat oil in a pan add mustar seeds, when mustard seeds splutter add cumin seeds, red chilly, methi seeds, Kalonji (optional), add sliced onions, salt, curry leaves, cook this till onions are golden in colour, add ginger garlic paste cook this till raw falvour is gone.
  3. Add turmeric powder, red chilly powder, cumin powder, coriander powder, green chilly, add peanut and sesame seed paste, water, mix it like a thin paste.
  4. Cook this in a slow flame for 30 minutes, then add chopped coriander leaves, chopped mint, add beaten yogurt, once it comes to boil add eggplant (egg plant cut them into quarters and fry them in the oil).
  5. Put the lid on and let it cook for 5 minutes, then serve it.

Recipe Tips by vahchef for Baingan ka salan

Comments on “Baingan ka salan

Leave a Comment

You need to login to continue, click here