BAINGAN KA SAALAN

BAINGAN KA SAALAN

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INGREDIENTS

1 baingan or eggplant, cut into long wedges
2-3 dry red chillies (adjust to taste)
2 tbsp of gingelly oil (Indian sesame oil)
2 tbsp of white sesame seeds
3 tbsp of raw peanuts
2 tbsp of grated coconut (or use desiccated), optional
1/2 tsp of minced garlic
1/2 tsp of grated ginger
1 heaping tsp of coriander powder
1/2 tsp of jeera (cumin) powder
1/2 tsp of red chilli powder (adjust to taste)
1/2 tsp of black mustard seeds
1/4 tsp of fenugreek seeds (methi)
1/2 cup of sliced onions
A few curry leaves
A pinch of turmeric powder
1 tsp of tamarind extract
3/4 tsp of powdered jaggery or dark brown sugar

INSTRUCTIONS

• Wash and pat dry the baingan before cutting into wedges. Heat 1 tbsp oil in a wide pan and lightly fry the baingan pieces until they are charred and start to look softer. Drain and set aside on paper towels.
• Meanwhile, In a dry skillet, roast the coconut until golden brown (if using coconut). Desiccated coconut will brown much faster so keep an eye on it as you fry.
• In the same pan used for the baingan, add the peanuts and sesame seeds and roast until a shade darker, keeping flame very low. Once they are done, add the roasted coconut and mix well (if using). Switch off flame and remove to a plate to cool.
• In the same pan, add the remaining 1 tbsp oil and the mustard seeds + fenugreek seeds. When the mustards pop, add the sliced onions and red chillies torn into pieces. Fry until onions turn golden brown.
• Next, add the curry leaves, ginger, garlic, and turmeric. Sautè for 30 seconds until fragrant.
• Then throw in the red chilli powder, coriander pwoder, jeera powder, and some salt. Roast for 10 seconds and add 2.5 cups of water. Bring to a slow boil.
• Meanwhile, grind the roasted coconut + sesame + peanut mixture with some water to a smooth paste. Add it to the simmering curry and mix well. Continue to cook on a low flame.
• When the mixture is a bit thicker and simmering, add the jaggery and the tamarind extract dissolved in 1/2 cup water.
• Mix well and add the baingan pieces. Cook covered on a low flame for 5-7 mins until the baingan is very soft and cooked through. Add more salt if required.
• If you find that the mixture is too watery, you can simmer longer, and if it’s too thick, add more water or tamarind water as required.

Source – http://www.cookingandme.com/2014/06/
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