Brinjal/Baby Eggplant Salan
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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,
Instructions
  1. Wash the eggplants, pat them dry and slit into 4 keeping the stem intact.
  2. 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.
  3. 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.
  4. In the same pan, add the oil under ‘curry’.
  5. 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.
  6. Add sliced onions with 1 tsp of salt. Saute till the onions get brown.
  7. Add tomatoes and turmeric powder. Saute them for 2 minutes.
  8. Add the above paste and fry for 2 mins till oil oozes out.
  9. Add the tamarind juice and boil for 2 minutes with 1 tsp of salt.
  10. 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.
  11. Garnish with chopped coriander leaves.
Recipe by Relish The Bite at https://www.relishthebite.com/brinjal-salan-baby-eggplant-spicy-curry/