Baingan Ka Salan
To break down the name, Baingan means eggplant and Salan refers to creamy coconut with peanut flavored gravy. The first time I tasted Baingan Ka Salan was several years back at my work place. One of my colleague’s Mom was in town for a few weeks and during that time, his lunch box was the best in the group. After sharing with the gluttonous team, he used to barely get a few bites. Soon, his Mom started packing a little extra for us and we shamelessly didn’t even bother to stop her. We were just so very thankful to eat such delicious home cooked food.
One day, he got Baigan ka Salan and I was not too thrilled because back then, I could enjoy eggplant only two ways, Begun Bhaja or Begun Poda The soggy eggplant in curry was never appealing for my taste buds. But when I saw how everyone was licking their fingers and going crazy on the taste, I just had to take a bite. I instantly fell in love with this delciious Hydrabadi eggplant curry - Baigan ka salan
Ingredients for Baigan ka Salan:
The base of the creamy curry is peanuts and coconut. I have definitely detoured a little bit by using cashews instead of peanuts. The cashews combined with nutty sesame and coconut makes the gravy so very luscious! Baby eggplantsOnionSesame seedsCashews (use peanut for authentic flavor and taste)Desiccated grated coconutMustard seedsCumin seedsChili powderTurmericFresh curry leaves
Steps to prepare the Eggplant Curry
To avoid eggplant from soaking up too much oil, leave it seasoned with salt for 30 minutes. It relases the moisture and makes the eggplant soft. As a result it doesn’t act like a sponge when droped in hot oil to fry. So, start by sliting the baby eggplants in the center without cutting it all the way. Then add some salt and leave aside. Once the eggplants are soft, fry with little oil. Then prepare a paste using toasted coconut, toasted cashew or peanuts and toasted sesane seeds. Next few steps are just by sauteing the onion in whole spices and curry leaves, then add this coconut paste you made earlier, add water to prepare the gravy. Finaly drop the eggplants and simmer for a while. It’s a simple curry and based on your taste you can feel free to make it more spicy or creamy. I personally like Baingan Ka Salan with rice but it tastes equally good with plain paratha or kerela paratha.
