Baingan mirch ka salan

Baingan mirch ka salan is a dish from the Hyderabad region of India, consisting of fried baby aubergines and green chillies simmered in a spiced curry of coconut, peanuts and sesame seeds. 

This recipe is taken from Tarkari: Vegetarian and Vegan Indian Dishes with Heart and Soul by Rohit Ghai (Kyle Books, £25). Photography by Maja Smend.

First published in 2021

Rohit says: 'Baingan mirch ka salan is a traditional Hyderabadi curry. A combination of green chillies and aubergines cooked in a coconut, peanut and sesame seed curry, it’s usually served with Hyderabadi biryani, but it can be served with plain rice or roti, too.'

Ingredients

Metric

Imperial

Baingan mirch ka salan

Masala

Equipment

  • Blender
  • Thermometer

Method

1

Heat the oil for deep-frying to 160°C in a large pan. Cut a slit in each aubergine, lengthways and across, but not all the way through, and cut a slit down one side of each chilli. Deep-fry the aubergines and chillies until cooked through. Set aside

2

To make the masala, dry roast the sesame seeds, poppy seeds, dried chillies, coriander seeds, fenugreek seeds, peanuts and coconut in a small pan until lightly browned

3

Remove to a bowl. Once the mixture cools slightly, add enough water to grind them to a smooth paste, using a mortar and pestle or blender

4

Heat 1 tablespoon of the oil in the same pan and sauté the onions until lightly browned. Remove from the pan and grind to a smooth paste

5

Heat the remaining oil in a second pan and add the curry leaves, cumin seeds, mustard seeds and nigella seeds and once they start to crackle, add the onion paste. Cook for 1–2 minutes, so that the paste absorbs the flavours

6

Add the ginger-garlic paste and cook for 1 minute. Then add the masala and cook, covered, for 3–4 minutes

7

Add the tamarind paste, turmeric, chilli powder, some salt and the sautéed aubergines and chillies along with 500–750ml of water. Mix well. Lower the heat to medium-low, then cover the pan and cook for 20–25 minutes, or until the vegetables are completely cooked through and the gravy is thick

First published in 2021

After making his name and winning Michelin stars at some of London's most high-profile Indian restaurants, Rohit Ghai's solo venture Kutir cements his reputation for cooking some of the best Indian food in the UK.

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