Baingan Mirchi Ka Salan

Ingredients

• 2 large eggplants, cut into cubes 2 large eggplants, cut into cubes
• 6-8 green chilies, slit lengthwise 6-8 green chilies, slit lengthwise
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1/4 cup peanuts 1/4 cup peanuts
• 2 tablespoons sesame seeds 2 tablespoons sesame seeds
• 2 tablespoons desiccated coconut 2 tablespoons desiccated coconut
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon jaggery (optional) 1 tablespoon jaggery (optional)
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• 3 tablespoons oil 3 tablespoons oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   In a separate pan, dry roast peanuts, sesame seeds, and desiccated coconut until lightly browned. Grind them into a fine paste.
4. 4.
   Add the tomato puree to the pan with onions and cook until the oil separates.
5. 5.
   Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
6. 6.
   Add the ground peanut-sesame-coconut paste and cook for a few minutes.
7. 7.
   Add tamarind paste and jaggery (if using) and mix well.
8. 8.
   Add the eggplant cubes and slit green chilies to the pan. Mix gently to coat them with the gravy.
9. 9.
   Cover the pan and cook on low heat until the eggplant is tender, stirring occasionally.
10. 10.
    Sprinkle garam masala and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Eggplant — To prevent the eggplant from absorbing too much oil during cooking, sprinkle some salt on the cubes and let them sit for 10 minutes. Rinse the salt off before using.
• Tamarind paste — If you don't have tamarind paste, you can substitute it with lemon juice for a tangy flavor.

Tips & Tricks

• For a spicier curry, increase the number of green chilies.
• Adjust the amount of jaggery according to your taste preference.
• Serve Baingan Mirchi Ka Salan with steamed rice or naan bread for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve Baingan Mirchi Ka Salan hot with steamed rice or Indian bread like naan or roti. Garnish with fresh cilantro for added freshness.

Presentation advice

To enhance the presentation, sprinkle some roasted sesame seeds on top of the curry before serving. Serve in a traditional Indian serving dish for an authentic touch.