Mirch baingan ka salan recipe


Mirch baingan ka salan recipe



40 mins
6-7 People
15 mins




Introduction

 

Growing up, I vividly remember the aromatic whiffs emanating from the kitchen whenever my mother prepared Mirch Baingan Ka Salan. The tantalizing blend of spices and the rich, creamy texture of the curry always left me longing for more. This recipe holds a special place in my heart, not just for its delicious taste but also for the memories it evokes of family gatherings and festive occasions. Mirch Baingan Ka Salan is a versatile dish that can be enjoyed with rice, parathas, or as a side dish with biryani. Let me share this delightful recipe with you.

 

Now, let's dive into the details of creating this flavorful dish.

 

 

 

Recipe of Authentic Mirch Baingan Ka Salan

 

Ingredients:

 

  • 12-14 Small eggplants (baigan)
  • 1 cup Desiccated coconut
  • ⅓ cup Peanuts
  • ¼ cup Sesame seeds
  • 2 tbsp Coriander seeds
  • 1 tbsp Jeera (cumin seeds)
  • 5 Dry red chillies
  • 10-12 Black peppercorns
  • 1 Onion
  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • 2 Green chillies
  • 5-6 Curry leaves
  • 1 cup Chopped onion
  • 1 tbsp Ginger & garlic paste
  • 1 tbsp Salt
  • 1 tbsp Turmeric powder
  • 1 tbsp Red chilli powder
  • Water, as required
  • 4-5 Bhavnagri mirch (long green chillies)
  • 1 tbsp Jaggery

 

 

Method:

 

  1. Start by cleaning the small eggplants. Make shallow cuts in them and set aside.

  2. In a dry pan, roast the desiccated coconut until golden brown. Then, add peanuts, sesame seeds, coriander seeds, jeera, dry red chillies, and black peppercorns. Roast until fragrant and the seeds start to pop.

  3. Transfer the roasted ingredients to a blender. Add a roasted onion to the blender as well. Blend into a smooth paste.

  4. Heat oil in a pan. Add mustard seeds, dry red chilli, and curry leaves. Let them splutter.

  5. Add chopped onion to the pan and sauté until golden brown.

  6. Stir in ginger & garlic paste and sauté until the raw smell disappears.

  7. Add salt, turmeric powder, and red chilli powder. Mix well and cook for a minute.

  8. Add the ground paste to the pan along with some water. Cook for 8-10 minutes until the raw smell of the spices goes away.

  9. Meanwhile, marinate the small eggplants and Bhavnagri mirch with salt, red chilli powder, and turmeric powder.

  10. In another pan, heat oil and sauté the marinated eggplants and mirch for 2-3 minutes.

  11. Add the cooked gravy to the pan with the sautéed eggplants and mirch. Add more water if needed. Mix well.

  12. Cover and cook for 18-20 minutes until the eggplants are tender.

  13. Finally, add jaggery and mix well.

  14. Mirch Baingan Ka Salan is ready to be served.

 

Enjoy the spicy and flavorful Mirch Baingan Ka Salan with steamed rice or Indian bread of your choice!

 

 

 

About the Recipe

 

Mirch Baingan Ka Salan is a traditional Indian dish known for its rich and creamy gravy infused with the flavors of roasted peanuts, coconut, and spices. The combination of tender eggplants and mild green chilies adds a delightful contrast to the creamy texture of the curry. This dish is a perfect accompaniment to biryani, rice, or flatbreads, adding depth and flavor to any meal. With its origins deeply rooted in Indian culinary traditions, Mirch Baingan Ka Salan is sure to tantalize your taste buds and leave you craving for more.

 

 

Cooking Tips

 

  • Ensure to roast the peanuts, coconut, and sesame seeds until golden brown to enhance their flavors.
  • Use a generous amount of oil while cooking the paste to achieve a rich and creamy texture.
  • Adjust the spice levels according to your preference by adding or reducing the amount of green chilies and red chili powder.

 

 

Pairing Guide

 

Mirch Baingan Ka Salan pairs exceptionally well with:

  • Fragrant basmati rice
  • Warm, fluffy parathas
  • Spicy biryani
  • Naan or roti

 

 

 

Frequently Asked Questions about Mirch Baingan Ka Salan

 

  1. Can I use any type of eggplant for this recipe? Yes, you can use any variety of eggplant, but smaller varieties work best for this dish.

  2. How spicy is Mirch Baingan Ka Salan? The spice level can be adjusted according to your preference by controlling the amount of green chilies and red chili powder.

  3. Can I make this dish ahead of time? Yes, Mirch Baingan Ka Salan tastes even better when made a day in advance as it allows the flavors to develop.

  4. Is this dish suitable for vegetarians? Yes, this dish is entirely vegetarian and vegan-friendly.

  5. Can I freeze leftovers of Mirch Baingan Ka Salan? Yes, you can freeze the leftovers in an airtight container for up to one month. Reheat before serving.

  6. What can I substitute for coconut in the recipe? You can omit coconut or use coconut milk as a substitute for coconut in the recipe.

  7. How can I make this dish less spicy? Reduce the number of green chilies and adjust the quantity of red chili powder to make the dish less spicy.

  8. Can I use store-bought curry paste instead of making it from scratch? While homemade paste yields the best flavor, you can use store-bought curry paste as a time-saving alternative.

  9. What type of oil is best for cooking Mirch Baingan Ka Salan? Any neutral-flavored oil like vegetable oil or canola oil works well for cooking this dish.

  10. Can I add meat or other vegetables to this recipe? Yes, you can add meat, tofu, or other vegetables like potatoes or carrots to customize the dish according to your taste preferences.