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Brinjal Salan/ Baby Eggplant Spicy curry

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Brinjal SalanIt’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

Brinjal Salan

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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.
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Brinjal Salan

Mushrooms in peanut sesame gravy / Mushroom Salan

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mushroompeanutgravy-3They are made from healthy ingredients – sesame seeds, peanuts, yogurt and coconut. It is light spiced, creamy and tangy!

This dish involves a lot more of ingredients than an average dish. But it is worth doing and tasting it. Making a Salan is not the quickest thing you can do and it does involve a lot more ingredients than the average dish. But trust me when I say, it’s worth it. I have made many a times and it has never failed. when it comes to parties, there are lot of vegetarian and vegan recipes, so it is a perfect dinner recipes.

Salan means gravy here and I have used mushrooms here. You can also do them with capsicum, potatoes or mixed veggies. It tastes great with simple jeera rice, peas pulao or even plain rice. It is perfect with Indian breads like roti,chana dal paratha, parotta and so on. I made this with parotta and it was scrumptious. Usually salan is something that goes well with biryani. I usually make salan for biryani but this time I wanted to try something else and did this. I adapted the idea from Vahchef and then made my twist and turns. After a long time, posting a recipe just after making them, this means it was really good and I have some time.

I am a vegetarian and I love paneer & mushrooms. I cook mushrooms at least twice a week. I have a collection of my favorite mushroom recipes. Few I would mention are Paneer Mushroom bell pepper gravy, Garlic Creamy mushroom spaghetti and mushroom cutlets

veg thali mushroom curry

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Mushrooms in peanut sesame gravy / Mushroom Salan
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • To roast & grind:
  • • Peanuts –2 tbsp
  • • Sesame seeds – 1 tbsp
  • • Coconut – 1 tbsp
  • • Fennel – 1 tsp
  • • Cumin seeds – 1 tsp
  • • Red chilli – 2 broken
  • • Pepper balls – ½ tsp

    For gravy:
  • • Mushrooms – 10-12, sliced or chopped into 4
  • • Oil – 1 tbsp
  • • Cumin seeds – 1 tsp
  • • Fenugreek – 1 tsp
  • • Curry leaves – 6-8 leaves
  • • Green Chillies – 1, slit
  • • Hing - a pinch
  • • Onions – 1 large, sliced, 1 cup
  • • Tomatoes – ½ cup, chopped
  • • Salt – as needed
  • • Turmeric – 1 tsp
  • • Ginger garlic paste – ½ tbsp. or finely chopped garlic – 5, ginger – 1 inch
  • • Red chilli powder – ½ tsp
  • • Coriander powder – ½ tbsp
  • • Mint – 1 tbsp, chopped finely
  • • Coriander – 1 tbsp, chopped finely
  • • Yogurt – 2 tbsp beaten
Instructions
  1. • Dry roasts the ingredients under “to roast & grind” in a medium flame without coconut. When the peanuts are roasted, add the coconut and blend them with little water into a fine paste.

  2. • Now add the oil in the pan and when the oil is hot, add fenugreek seeds and cumin seeds.

  3. • Now add the curry leaves, onions, green chillies, ginger, garlic, hing and little salt. Cook the onions till they are golden brown, add tomatoes and turmeric, wait till they get sautéed well.

  4. • Add the blended mixture, red chilli powder, chopped mint, coriander and coriander powder to the mixture. Fry for two minute and add some water to it. Cook for 8-9 minutes in medium to low flame. Stir in between till the oil oozes out nicely.

  5. • add the mushrooms, beaten yogurt and simmer for another 8 minutes. When it oozes out oil again, mix well and garnish with coriander
Notes
1. Roast the peanuts in medium flame as it gets roasted quickly.
2. If you think, this might be spicy for you, cut down the red chillies when roasting.
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Taste great with Vegetable Biryani or Shrimp Biryani, peas pulao, parotta, chana dal paratha or simple jeera rice.

mushroompeanutgravy-6

Senai kizhangu/ Fennel Elephant yam/Suran dry roast

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kizhanguroast-3Marinated with Indian spices & Pan roasted to a golden color in south Indian style for a delightful side.

Elephant foot yam, the name looks different right?. It is called so because the larger tuber resembles an elephant foot. It is also called as suran and senai kizhangu in Hindi and Tamil. This vegetable is good for health as contains a large amount of carbs used for vital energy, lowers bad cholesterol, and lowers blood pressure. This is my mom’s recipe. My mom does this in a style by slice them finely, marinating with turmeric and sambar powder, and pan roast with oil. Sometimes she even slices them thinly, marinate, fry it deep. It is called Yam chips 😀  Obviously that takes a lot of oil ! I used to prepare them as elephant yam grill and make them with trevti dal, rasam and curd rice.

My other favorite dry side dishes: Carrot stir fry,Beans stir fry, baby potato stir fry, cauliflower stir fry, eggplant stir fry,Bitter gourd stir fry, okra/ladys finger stir fry, raw banana stir fry
kizhanguroast

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Senai kizhangu/ Fennel Elephant yam/Suran dry roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 cups
 
Ingredients
  • • • • Elephant yam/ senaikizhangu – ½, peeled and sliced ~ 2 cups
  • • • • Oil - 2 tbsp
  • • • • Mustard seeds - ¾ tbsp
  • • • • Cumin seeds (Jeera) - 1 tsp
  • • • • Tamarind – 2 tsp ( 1 inch sized tamarind or pulp)
  • • • • Urad dal - 1 tbsp
  • • • • Curry leaves - 5
  • • • • Turmeric powder - 2 tsp
  • • • • Sambhar powder – 1 tbsp
  • • • • Chilli Powder – 1 tsp
  • • • • Sugar - 1 tsp
  • • • • Salt - to taste
Instructions
  1. • Wash Elephant yam and peel the outer layer totally. Slice them finely into small cubes.
  2. • Add turmeric powder, curry leaves, salt, sambar powder, chili powder, asafetida, tamarind and 1 tsp of oil. Marinate and keep aside for 10 mins.
  3. • Heat 1 tbsp of oil in a pan over medium heat, add mustard, after it crackles, add urad dal, and jeera.
  4. • Bring the heat to medium,now add the chopped raw elephant yam. Stir and sprinkle 1 tbsp of water, close the lid and cook for 5-7 minutes over medium heat.
  5. • Add 1 tsp of sugar and keep frying until the raw elephant yam gets roasted here and there in color. Change to low heat, it takes around 5-7 minutes. Switch off the flame.
Notes
1. Do not make the slice too thick then it won’t cook inside properly.
2. You can also deep fry them rather by doing them on the pan. But obviously, this is healthy.
3. Adding sugar makes retain the color and turns it crispy.
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Taste Great with Rice and Mor Buttermilk Rasam/ three lentil dal/ sambar/ curd rice

kizhanguroast-2

Fennel Elephant yam Roast/ Senai kizhangu Roast/ Suran Roast

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 ElephantYamRoast3Elephant yam grilled perfectly to a golden color in south Indian style for a delightful side

Elephant foot yam, the name looks different right?. It is called so because the larger tuber resembles an elephant foot. It is also called as suran and senai kizhangu in Hindi and Tamil. This vegetable is good for health as contains large amount of carbs used for vital energy, lowers bad cholesterol, and lowers blood pressure. My mom does this in a different style by chopping them finely, boiling with turmeric powder, and pan roast with oil. Or She even slice them thinly, marinate, fry it deep. It is called Yam chips J Obviously all these takes a lot of oil :D! So I always prepare yam this way, if it is tasty and healthy this way, why not be healthy 😉 I made this with some caramelized shallot dal, rasam and curd rice.



My other favorite dry side dishes: Carrot stir fry, Beans stir fry, baby potato stir fry, cauliflower stir fry, eggplant stir fry,Bitter gourd stir fry, okra/ladys finger stir fry, raw banana stir fry

ElephantYamRoast4

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Fennel Elephant yam Roast/ Senai kizhangu Roast/ Suran Roast
Author: 
Recipe type: main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Elephant yam/ senaikizhangu – ½, peeled and sliced ~ 2 cups
  • Turmeric powder – ½ tsp
  • Tamarind pulp – 1 tbsp (soaking a small tamarind in water and extracting the juice out of it)
  • Chilli powder – 2 tsp
  • Fennel seeds – 2 tsp, blend it or use mortar & pestle.
  • Coriander powder – 1 tsp
  • Gram flour – 1 tbsp
  • Oil – 2 tbsp
  • Curry leaves – 1 sprig
  • Salt – to taste
Instructions
  1. Take a pan, add the sliced yam with tamarind water, turmeric powder and salt. Boil it for around 7-10 minutes in medium flame till its boiled but not mushy. It should be in the same shape.

  2. Drain and add the Fennel seeds powder, chilli powder, coriander powder, gram flour, curry leaves and salt (if needed). Combine well.

  3. Heat a pan ( like dosa pan or a non-stick pan) , drizzle over some oil, arrange the yam pieces and cook in medium flame until it has golden brown spots on one side. Flip and cook the other side similarly.
  4. Cook in batches if you have more.
Notes
1. Do not make the slice too thick then it won’t cook inside properly.
2. You can also deep fry them rather by doing them on pan. But obviously this is healthy.
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Taste Great with Rice and Mor Buttermilk Rasam/ three lentil dal/ sambar/ curd rice

ElephantYamRoast5

Drumstick Masala/ Murungakkai Masala

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Drumstickcurry-9A south Indian vegan gourmet stir fry made with simple ingredients.

Drumstick/ Moringa/ Murungakkai is a long, green slender vegetable which is commonly found in Indian shops. The flower, the leaves and the whole vegetable is edible and it is been in south Indian for years. When you cook the whole vegetable by boiling in a curry, it remains particularly high in vitamin C (which may be degraded variably by cooking). And also it is a good source of  potassium, dietary fiber and magnesium. The leaves can be used like any other green leaves (like spinach). When you cook the vegetable, chop the ends and trash it. Cut the vegetable, cook them and when you eat it, chew the entire piece, extract pulp and juice while chewing, omitting the fibrous part.  Or you can boil them, use the inside juicy pulpy part in your cooking directly. Let me know if you have questions. The vegetable as a whole is very flavorful, tasty, gives great aroma and you can use them in your favorite part of curry. I made this with as a side dish for rasam and dal. I usually don’t get them anywhere near, have to travel bit to get it in Indian store. Once my sister gave it to me from Toronto and I made this. It’s been really long since I made these, but posting it for you 🙂 as I really don’t want to miss this delicious healthy Indian stir fry.




For Other Indian Stir fry recipes : Carrot stir fry, Beans stir fry, baby potato stir fry, cauliflower stir fry, eggplant stir fry, Bitter gourd stir fry, okra/ladys finger stir fry.

Drumstickcurry-14

5.0 from 2 reviews
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Drumstick Masala/ Murungakkai Masala
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Oil – 2 tsp
  • Cinnamon – 1/ 2 inch piece, 1
  • Cloves – 2
  • Cardamom – 2
  • Mustard seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Drumstick – 4
  • Garlic – 3 chopped
  • Big Onion – 1 finely chopped
  • Tomato – 1 small, finely chopped
  • Turmeric powder – ¼ tsp
  • Red chilli powder – 2 tsp
  • Coriander powder – 2 tsp
  • Jaggery – a pinch
  • Salt – to taste

    To grind:
  • Coconut – 2 tbsp, grated
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Garlic – 3
  • Ginger – 1 inch
Instructions
  1. Trim the ends of the drumstick, cut it into 1.5 inch long and set aside.
  2. Grind the ingredients under “to grind”. And set aside.

  3. Heat oil in medium heat, add cinnamon, cloves, cardamom and sauté for few seconds. Then add the mustard seeds, when it crackles, add the curry leaves and sauté well.

  4. Now add the garlic, onions, little salt and fry till golden brown. Add tomato and turmeric powder, and sauté well till it becomes soft and pulpy.

  5. Add drumstick, red chilli powder, coriander powder, little salt, ½ cup of water and cover and cook for few minutes until the drumstick turns tender. It took around 8 mins.(medium to low heat).

  6. When it cooked soft and has little water left inside, add the blended paste, jaggery and with little water if it is already dry. Or just add the blended paste with no water. (check salt at this stage)
  7. Let it cook till it becomes semi dry. Switch it off and garnish with some chopped coriander leaves.
Notes
1. You can replace with red chilli powder with coriander powder.
2. You can cook little more and make it super dry, it totally depends on the consistency you want.
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Serve it with some rice and dal/rasam/sambar.

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