It’s a popular dish made with fried baby eggplant, peanut, sesame seeds and coconut. The curry goes well with biryani.
I came to know about this dish when I stayed in Hyderabad for few months. This dish really stood out to me, I say that because it’s been 10 years but I still remember this dish very much with other beautiful memories. It goes really well with hyderabadi biryani. It’s light spiced, creamy and tangy. It looks really simple and normal dish but it is bursting with flavors. This goes well with jeera rice, roti,naan or phulka.
This recipe was shared by my bestie and I shared in my instagram recently. Too many people wanted the recipe so here I am posting it. Recipe that I had to type to share with everyone and I made this with mushroom biryani.
Other salan recipes: Mirchi ka salan, Mushroom salan, Bhindi ka salan
- Nuts Paste:
- • Peanuts – 1tbsp
- • Grated coconut – 1 tbsp
- • Sesame seeds – 1 tbsp
- • Khus Khus/ poppy seeds/ kasa kasa – 1 tbsp
- • Cloves – 3
- • Cardamom – 3
- • Cinnamon – 1 inch
- • Chilli powder – 1 tsp
- • Ginger garlic paste – 1 tbsp
- Fry:
- • Oil – 3 tbsp
- • Star anise – 1 tsp
- • Baby Eggplant – 8, sliced.
- • Green chilly – 5, slit here and there
- Curry:
- • Oil – 1.5 tbsp
- • Mustard seeds – ¼ tsp
- • Fenugreek seeds – ¼ tsp
- • Dried Red chilli – 2, broken.
- • Cumin seeds – ¼ tsp
- • Curry leaves – 7
- • Onions – 1, sliced.
- • Tomato – ½ , sliced
- • Turmeric – 1 tsp
- • Salt – 2 tsp
- • Tamarind juice – 3 tbsp
- • Coriander leaves – 1 tbsp,
- Wash the eggplants, pat them dry and slit into 4 keeping the stem intact.
- Add oil to a pan and fry the slit baby eggplants. Keep it aside on a paper towel to soak extra oil. Add green chilli and fry them too. It might pop out or crackle a bit more so be careful. Fry for few seconds.
- Take a pan in medium heat, dry roast all the ingredients under ‘nuts paste’ in medium heat for 4 minutes. Once cooled down,grind to make a smooth paste with these roasted ingredients using ½ cup water.
- In the same pan, add the oil under ‘curry’.
- After the oil heats up, add mustard seeds. After the mustard seeds crackle, add fenugreek seeds, cumin seeds, dry red chillies and curry leaves and mix them well.
- Add sliced onions with 1 tsp of salt. Saute till the onions get brown.
- Add tomatoes and turmeric powder. Saute them for 2 minutes.
- Add the above paste and fry for 2 mins till oil oozes out.
- Add the tamarind juice and boil for 2 minutes with 1 tsp of salt.
- Add baby eggplant and green chilli with the fried oil (12 tsp) to it. Add ½ cup of water and let it simmer in medium – low heat for 2 minutes.
- Garnish with chopped coriander leaves.
Thanks for sharing this recipe. Looking forward to more such recipes
My family loves curry and this looks so yummy and easy to cook! We have got to try this recipe 🙂
This recipe does not come out like the picture. Half a cup of water and only 1 tbsp of coconut would not produce this much sauce as shown in your picture. Something more had to be added like yogurt or cream. My eggplant curry turned out dry.