Baingan ka Salan (Eggplant Curry)

Name: Baingan ka Salan (Eggplant Curry)
Cuisine: American
Ingredients: 5 small eggplants; 2 tablespoons ginger-garlic-green chili paste; 1/2 cup roasted peanut paste; 3 large onions, chopped; 2 tablespoons chickpea flour (besan); 1/2 teaspoon coriander powder, cumin powder; 1/2 teaspoon Kashmiri red chili powder; 1/4 teaspoon garam masala powder; 1/4 teaspoon dried mango powder (amchur); 1 teaspoon panch phoron (Bengali five-spice mix); As needed, asafoetida (hing), turmeric powder; Salt to taste

Tulika Pandey @Tulika_thechef

Delhi

The peanut paste gives the gravy a rich flavor, and it tastes delicious with steamed rice.

Tulika Pandey @Tulika_thechef

Delhi

The peanut paste gives the gravy a rich flavor, and it tastes delicious with steamed rice.

Saved

Ingredients

5small eggplants
2 tablespoonsginger-garlic-green chili paste
1/2 cuproasted peanut paste
3large onions, chopped
2 tablespoonschickpea flour (besan)
1/2 teaspooncoriander powder, cumin powder
1/2 teaspoonKashmiri red chili powder
1/4 teaspoongaram masala powder
1/4 teaspoondried mango powder (amchur)
1 teaspoonpanch phoron (Bengali five-spice mix)
As needed, asafoetida (hing), turmeric powder
Salt to taste

Saved

Steps

1

Make slits in the eggplants and marinate them with 2 tablespoons chickpea flour, turmeric, asafoetida, 1/4 teaspoon coriander powder, cumin powder, and salt. Separately, blend ginger, garlic, green chili, and tomato into a paste using a blender. In a pan, roast the peanuts, then blend them with water to make a smooth paste.
2

Heat oil in a skillet and cook the marinated eggplants on low heat, turning occasionally until cooked. In another skillet, heat oil, add panch phoron and a pinch of asafoetida, then add the chopped onions and sauté. Add turmeric powder, then the ginger-garlic paste, and sauté. Add coriander powder, cumin powder, Kashmiri red chili powder, and dried mango powder, and sauté again.
3

Add the peanut paste and sauté, then add a little water.
4

Add the cooked eggplants, salt to taste, and 1/4 teaspoon garam masala powder. Cover and cook for 5 to 7 minutes.
5

Serve the hot baingan ka salan in a bowl and garnish with fresh cilantro.