Name: Authentic Hyderabadi Baingan aur Mirchi ka salan recipe by Smita Kachawaha at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5
Ingredients: Small purple Brinjals - 6; Big Chillies / bajji chillies - 6; Peanuts - 1/2 cup; Sesame seeds - 1/2 cup; Dry coconut powder - 1/4 cup; Coriander Seeds - 2 tsp; Cumin seeds - 1.5 tsp + 1 tsp; Cardamom - 2-3 nos; Cinnamon - 1 inch piece; Cloves - 4-5 nos; Fenugreek Seeds - 1/4th tsp + 1/2 tsp; Jaggery - 3/4 tsp; Water - 1/4 cup + 1/4 cup; Mustard seeds - 1/2 tsp; Nigella Seeds / kalaunji - 1/2 tsp; Curry leaves - 2 sprigs; Onion - 2 medium chopped finely; Ginger & garlic paste - 1/2 tsp; Tamrind paste - 1 tbsp; Red Chilli Powder - 2 Tsp; Turmeric - 1/4 tsp; Salt to taste; Oil - 5 tbsp; Coriander leaves / curry leaves for garnish

Ingredients Serving: 5

Small purple Brinjals - 6
Big Chillies / bajji chillies - 6
Peanuts - 1/2 cup
Sesame seeds - 1/2 cup
Dry coconut powder - 1/4 cup
Coriander Seeds - 2 tsp
Cumin seeds - 1.5 tsp + 1 tsp
Cardamom - 2-3 nos
Cinnamon - 1 inch piece
Cloves - 4-5 nos
Fenugreek Seeds - 1/4th tsp + 1/2 tsp
Jaggery - 3/4 tsp
Water - 1/4 cup + 1/4 cup
Mustard seeds - 1/2 tsp
Nigella Seeds / kalaunji - 1/2 tsp
Curry leaves - 2 sprigs
Onion - 2 medium chopped finely
Ginger & garlic paste - 1/2 tsp
Tamrind paste - 1 tbsp
Red Chilli Powder - 2 Tsp
Turmeric - 1/4 tsp
Salt to taste
Oil - 5 tbsp
Coriander leaves / curry leaves for garnish

Instructions

Wash the brinjals and chillies along with their stalks and wipe them dry. Keep them aside to dry compleatly.
Dry roast peanuts till a nice toasted aroma . Peel of as much skin as you can and put them in a mixer/blender jar.
Dry roast sesame seeds till they swell up and looks toasted and put them in mixer/blender Jar along with the peanuts.
In the same blender/mixer jar add coconut powder, coriander seeds, 1.5 tsp cumin, cardamom, cinnamon, cloves, 1/4 tsp fenugreek seeds, jaggery and grind to fine paste with 1/4 cup water. Use more water if required. Keep aside covered.
Make four cuts into the brinjal to form four petals, keeping the stem intact.
Make a slit in chillies, making sure the stems are intact and chilli remains whole.
Heat oil in a pan and fry brinjals and chillies turning them occasionaly. It will splatter a bit. Cook till brinjals are 50% done and chillies have scalded skins with brown patches.
Remove the brinjals and chillies out of the pan shaking off excess oil into the pan.
Heat the leflover oil, add 1 tsp cumin, 1/2 tsp fenugreek, mustard seeds, nigella seeds and curry leaves. Let them splutter.
Add onions to the pan and fry till light brown. Add ginger and garlic paste and fry till raw smell goes away.
Add the ground paste and fry till the mixture starts leaving oil. Add chilli powder, salt and turmeric, mix and fry for 2 more minutes on medium flame.
Add tamrind paste (little at a time, you can add it later if you need more), jaggery and 1/4 cup water. Add fried brinjals and chillies. stir gently. Cover the pan and cook on low till oil seperate. Approx 15 min.
Garnish with coriander or curry leaves.

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