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Baingan aur Mirchi ka Salan | Brinjal & Chili Curry
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Baingan aur Mirchi ka Salan | Brinjal & Chili Curry

Baingan and Mirchi ka Salan is a traditional curry where brinjal and big size green peppers are cooked in a coconut and peanut-based curry with panch phoran. It can be served hot with rice or roti.
Course Curry, Main Course
Cuisine Indian
Keyword Brinjal, Curry, Eggplant, Veg Curry
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Author Shanaz Rafiq

Ingredients

For the curry :

  • 6 brinjal small size
  • 6 mild green chilies pakoda chili
  • ½ tsp mustard seeds
  • ½ tsp nigella seeds Kalonji
  • ½ tsp cumin seeds
  • 7-9 curry leaves
  • 1 tbsp tamarind dissolved in 1/2 cup warm water
  • 2 ½ cups of water
  • Salt to taste
  • Coriander leaves chopped for garnishing
  • ¼ cup oil + 1 tbsp + 1 tbsp

For the masala paste:

  • 1 medium sliced onion
  • ¼ cup coconut powder dry desiccated
  • 3 tbsp roasted peanuts
  • 1 tbsp roasted sesame seeds
  • 3 garlic cloves
  • ½ inch ginger chopped
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • ½ tsp garam masala powder

Instructions

To make the masala paste

  • Heat 1 tbsp oil in a flat pan. Saute the onion till transparent and then add desiccated coconut till the coconut changes color to light brown. Remove from heat and make a fine paste along with rest of the masala paste ingredients by adding very little water.

For the curry

  • Slit the green chilies and brinjal vertically but partially keeping the whole brinjal intact. Heat 1 tbsp oil and fry brinjals along with a pinch of salt till half done. Remove brinjal and fry green chilies in the same pan for few seconds. Remove and set aside.
  • Heat a bigger saucepan and add 1/4 cup oil. Fry mustard seeds, nigella seeds, cumin seeds, and curry leaves till they splutter. Add the fine ground masala paste and water and cook on medium heat till the oil separates. (5 to 7 minutes)
  • Now add tamarind pulp, fried brinjal, and salt as needed. Cook for 5 more minutes.
  • Finally, add green chilies and cook for a couple of minutes. Garnish with chopped coriander leaves and serve hot with rice or roti.

Notes

Do not overcook the vegetables.
To make the curry look more presentable – give a tadka of  1 tsp cumin, a few curry leaves, and a couple of dry red chilies into the serving bowl just before serving.