MIRCHI BAINGAN KA SALAN:
A popular and spicy curry base recipe made with peanuts, sesame and long slit green chillies. it is traditionally served with a choice of rice-based biryani or any long grain pulao to make it spicy and flavorful. however, it can also be served with any choice of rice or even to a different choice of flatbreads like Malabar parotta, roti and even garlic naan recipe.
salan recipes are very common in the southern state of India and biriyani recipes are incomplete without them. the most common and popular choice is Mirchi baingan ka salan but it can also be made with other vegetables like beans, okra, eggplant and many more. I personally like the combination of green chillies salan with Hyderabadi dum biriyani. it is mainly because of the way the biriyani is cooked. if you have noticed, the Hyderabadi biriyani is cooked in dum style with biriyani gravy at the bottom and long grain basmati rice at the top. so an additional curry would help to mix the rice and biriyani gravy when served. but this is just my preference and you can easily serve it with any rice recipes or even pulao recipes. apart from biriyani, I even like it when served with Malabar parotta similar to a sauna. trust me it has myriad options and uses cases.
It is considered a side dish, but we can make many derivatives from this single curry, so just look at it.
RECIPE
Serving : 6pax ; Time : 25–30 min ; cooking temperature : medium-high
Ingredients required:
1. Gravy Paste:
Peanuts — 35gm
Sesame — 35gm
Poppy seeds/khus Khus — 15gm
Methi/fenugreek seed — 2gm
Dry coconut (sliced) — 35gm
Clove garlic — 2No.
Ginger — 1 inch
Water — 70ml
Brown onion — 40gm
2. Salan:
Oil — 70ml
Mustard — 3gm
Cumin — 6gm
Few curry leaves
Turmeric — 3gm
Chilli powder — 6gm
Garam masala- 3 gm
Coriander powder — 3gm
Cumin powder — 3gm
Salt to taste
Tamarind extract — 65gm
Jaggery — 6gm
Water 120ml
Achari mirch — 6 No.
Chu-chu brinjal — 6 No.
3. Garnish:
Rogan
Cream
Fresh Corriander (finely chopped)
Method:
STEPS:
1) Dry roast all the gravy paste ingredients & make a fine paste of it.
2) Deep fry the achari mirch & brinjal on high flame just for about a minute & keep it aside on a separate plate.
3) Heat oil in a pan & add mustard seed along with cumin & curry leaves in it. Cook it well & add the powdered spice in it cook it well & add the prepared paste in it.
4) add tamarind extract, jaggery & water, set the seasoning & in the end add fried baingan & Mirchi.
5) Cook for about 2–3 more minutes & serve hot with respective garnish.
Serving tip:
Serve it with any kind of rice preparation, just like biryani or pulao.
You can serve it with bread too.
