Authentic Hyderabadi Baingan aur Mirchi ka salan | How to make Authentic Hyderabadi Baingan aur Mirchi ka salan

By Smita Kachawaha  |  20th May 2016  |  
4.4 from 5 reviews Rate It!
  • Authentic Hyderabadi Baingan aur Mirchi ka salan, How to make Authentic Hyderabadi Baingan aur Mirchi ka salan
Authentic Hyderabadi Baingan aur Mirchi ka salanby Smita Kachawaha
  • Prep Time

    15

    mins
  • Cook Time

    40

    mins
  • Serves

    5

    People

668

5





About Authentic Hyderabadi Baingan aur Mirchi ka salan Recipe

This dish is a quintessentially hyderabad. It is a must with the legendry hydrabadi biryani and also a great dish on its own with either rice or chapati

Authentic Hyderabadi Baingan aur Mirchi ka salan

Ingredients to make Authentic Hyderabadi Baingan aur Mirchi ka salan

  • 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

How to make Authentic Hyderabadi Baingan aur Mirchi ka salan

  1. Wash the brinjals and chillies along with their stalks and wipe them dry. Keep them aside to dry compleatly.
  2. Dry roast peanuts till a nice toasted aroma . Peel of as much skin as you can and put them in a mixer/blender jar.
  3. Dry roast sesame seeds till they swell up and looks toasted and put them in mixer/blender Jar along with the peanuts.
  4. 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.
  5. Make four cuts into the brinjal to form four petals, keeping the stem intact.
  6. Make a slit in chillies, making sure the stems are intact and chilli remains whole.
  7. 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.
  8. Remove the brinjals and chillies out of the pan shaking off excess oil into the pan.
  9. Heat the leflover oil, add 1 tsp cumin, 1/2 tsp fenugreek, mustard seeds, nigella seeds and curry leaves. Let them splutter.
  10. Add onions to the pan and fry till light brown. Add ginger and garlic paste and fry till raw smell goes away.
  11. 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.
  12. 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.
  13. Garnish with coriander or curry leaves.

My Tip:

Please google bajji chilli to get an idea about the kind of chilli you must use. The chilli should be long, thick skinned with less seeds and light green in colour. You can use either brinjal or chilli on its own in this dish. This is a rich gravy and It will have more oil then regular curry, but tastes divine. Use tongs to turn brinjals and chillies. I found it helpful. The gravy is generally thick, its more flavourful that way but you can add water to thin it to your taste.

Reviews for Authentic Hyderabadi Baingan aur Mirchi ka salan (5)

Mahesh Sopparia month ago

Thanks for sharing a good list of information. I find it very useful.
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gayathri muthukumar2 years ago

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Vimala Sethuraman2 years ago

i will try this.but will it be too spicy
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Geetha Veeramani2 years ago

thanks, smitha
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Ruchira Hoon2 years ago

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