Baingan ka Salan (Eggplant Curry)

Name: Baingan ka Salan (Eggplant Curry)
Total time: 1800 s
Yield: Serves 3 servings
Cuisine: American
Ingredients: 9 oz small eggplants (about 250 grams); 3 tablespoons oil; 1 onion; 10 garlic cloves; 1 -inch piece ginger; 1 tomato; 10 cashews; 2 green chilies; 1 teaspoon cumin seeds; 1 pinch asafoetida; 2 bay leaves; 1 teaspoon garam masala; 1/2 cup tamarind juice (about 120 ml); 2 whole dried red chilies; Salt to taste; 1/2 teaspoon turmeric powder; 1/2 teaspoon red chili powder; Chopped cilantro as needed, for garnish

Subhadra Arya ...@my_kitchentreasures @cookandshine2021

Baingan ka Salan (Eggplant Curry)

Subhadra Arya ...@my_kitchentreasures @cookandshine2021

Saved

Ingredients

30 minutes

Serves 3 servings

9 ozsmall eggplants (about 250 grams)
3 tablespoonsoil
1onion
10garlic cloves
1-inch piece ginger
1tomato
10cashews
2green chilies
1 teaspooncumin seeds
1 pinchasafoetida
2bay leaves
1 teaspoongaram masala
1/2 cuptamarind juice (about 120 ml)
2whole dried red chilies
Salt to taste
1/2 teaspoonturmeric powder
1/2 teaspoonred chili powder
Chopped cilantro as needed, for garnish

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Steps

30 minutes

1

Wash the eggplants thoroughly and cut them, keeping the tops attached.
2

Heat oil in a skillet and fry the eggplants well. Remove and set aside.
3

In a blender, combine the onion, garlic, green chilies, ginger, and cashews. Blend into a fine paste.
4

Add the remaining oil to the pan. Add cumin seeds, asafoetida, bay leaves, and dried red chilies. Then add the blended paste and cook.
5

Add salt, turmeric, and red chili powder. Mix well. Add the fried eggplants and stir to combine. Cover and cook for 10 minutes.
6

Add 2 cups water, cover, and cook for another 5–10 minutes.
7

Garnish with chopped cilantro and serve.