Hyderabadi Baigan Ka Salan

HYDERABADI BAIGAN KA SALAN

Ingredients:

brinjal - 1/4 kg

onions - 2 

curry leaves - few

ginger garlic paste - 1 tbsp

salt to taste

red chilli powder - 1 tsp

tamarind paste - made from a lemon sized ball

To roast and grind:

corriander seeds - 1 tsp

til seeds - 1 tsp

grated coconut - 2 tbsp

To temper:

oil - 3 tbsp

fenugreek seeds - 1/2 tsp

saunf - 1/4 tsp

ajwain seeds - 1/4 tsp

cumin seeds - 1/4 tsp

mustard seeds - 1/4 tsp

Method:

- cut the brinjals into 4 (in middle) keeping the stem intact

- deep fry the brinjals for 4 - 5 mins

- add oil in a pan

- add the tempering ingredients one by one

- fry them for a min

- add the curry leaves and fry

- chop the onions finely

- add that to the pan and fry

- when it changes colour and the ginger garlic paste, salt, red chilli powder and fry

- add the tamarind paste and fry and when the raw smell is gone add the ground paste

- fry for 4 - 5 mins

- add the fried brinjals and fry for another 2 more mins

- add some water and allow that to simmer for 5 mins

- serve