Baingan Ka Salan

Baingan Ka Salan is a popular dish from Hydrarabad, India. Baby eggplant is cooked in midly spiced peanut flavored gravy. The tasty is sublime and flavor bang. Paired with rice or paratha, it is a hearty comforting meal.

Baingan Ka Salan

To break down the name, Baingan means eggplant and Salan refers to creamy coconut with peanut flavored gravy.

The first time I tasted Baingan Ka Salan was several years back at my work place. One of my colleague’s Mom was in town for a few weeks and during that time, his lunch box was the best in the group.

After sharing with the gluttonous team, he used to barely get a few bites.

Soon, his Mom started packing a little extra for us and we shamelessly didn’t even bother to stop her. We were just so very thankful to eat such delicious home cooked food.

Baigan Ka Salan ( Eggplant Curry in Creamy Coconut Gravy)

One day, he got Baigan ka Salan and I was not too thrilled because back then, I could enjoy eggplant only two ways, Begun Bhaja or Begun Poda 

The soggy eggplant in curry was never appealing for my taste buds. But when I saw how everyone was licking their fingers and going crazy on the taste, I just had to take a bite.

I instantly fell in love with this delciious Hydrabadi eggplant curry – Baigan ka salan

Baigan Ka Salan ( Eggplant Curry in Creamy Coconut Gravy)

Ingredients for Baigan ka Salan: 

The base of the creamy curry is peanuts and coconut.

I have definitely detoured a little bit by using cashews instead of peanuts.

The cashews combined with nutty sesame and coconut makes the gravy so very luscious!

Baby eggplants
Onion
Sesame seeds
Cashews (use peanut for authentic flavor and taste)
Desiccated grated coconut
Mustard seeds
Cumin seeds
Chili powder
Turmeric
Fresh curry leaves

Creamy Eggplant Curry in Coconut gravy

Steps to prepare the Eggplant Curry

To avoid eggplant from soaking up too much oil, leave it seasoned with salt for 30 minutes. It relases the moisture and makes the eggplant soft. As a result it doesn’t act like a sponge when droped in hot oil to fry.

So, start by sliting the baby eggplants in the center without cutting it all the way. Then add some salt and leave aside.

Once the eggplants are soft, fry with little oil.

Then prepare a paste using toasted coconut, toasted cashew or peanuts and toasted sesane seeds.

Next few steps are just by sauteing the onion in whole spices and curry leaves, then add this coconut paste you made earlier, add water to prepare the gravy.

Finaly drop the eggplants and simmer for a while.

It’s a simple curry and based on your taste you can feel free to make it more spicy or creamy.

I personally like Baingan Ka Salan with rice but it tastes equally good with plain paratha or kerela paratha.

Baingan Ka Salan (Baby Eggplant In Coconut Cashew Gravy)

Baingan Ka Salan (Baby Eggplant In Coconut Cashew Gravy)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Baingan Ka Salan is a popular dish from Hydrarabad, India. Baby eggplant is cooked in midly spiced peanut flavored gravy. The tasty is sublime and flavor bang. Paired with rice or paratha, it is a hearty comforting meal.

Ingredients

  • 5 to 6 baby eggplants
  • 1 medium onion, finely chopped
  • 1 tablespoon sesame seeds
  • ¼ cup cashews
  • ¼ cup desiccated grated coconut
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon chili powder
  • ½ teaspoon turmeric
  • few fresh curry leaves
  • salt
  • extra cashews for garnish

Instructions

  1. Slit the baby eggplants in the center without cutting it all the way through. Rub some salt in the slits and allow it to rest for at least 30 minutes.
  2. In a small pan, dry roast the grated coconut, sesame seeds and cashews. Once done, blend them into a paste. Add a little water, if required.
  3. Heat enough oil in a pan or a wok to shallow fry the eggplants. Keep the eggplant aside once fried. Alternatively, you can roast the eggplants in the oven.
  4. Now, heat 1 tablespoon of oil in a separate pan and scatter mustard seeds, cumin seeds and curry leaves. Once it sizzles, drop the onion and season with salt. Add turmeric and give it a stir. Cook until mild golden in color.
  5. Add the cashew, coconut and sesame paste, sprinkle some salt and give it a stir. Allow it to cook for a couple of minutes and then, add enough water to form thick gravy. Drop the fried eggplants, lower the heat and allow it to simmer for about 5 minutes.
  6. In a separate pan, add a little oil and drop some curry leaves along with some cashews. Once it sizzles, turn off the heat and pour it on top of the egg plant curry. Serve it warm with your choice of bread or rice.

Notes

The base of the creamy curry is peanuts and coconut. 

I have definitely detoured a little bit by using cashews instead of peanuts.

The cashews combined with nutty sesame and coconut makes the gravy so very luscious!

 

Baigan Ka Salan ( Eggplant Curry in Creamy Coconut Gravy)
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Comments are closed.

  • Maya
    Maya
    June 5, 2016 at 7:04 PM

    Interesting recipe ! Love the presentation. Do hop in to check some Eggplant recipes on my site when you find time, will certainly try this one out.Thanks, for sharing !

  • Linda Morris
    Linda Morris
    June 6, 2016 at 12:15 AM

    Can you tell me please how the eggplant should be prepared, cut into chucks or sliced.

    Always know I am in for a treat when your recipes appear in my in box.

    Thanks

    Linda

  • Colorandspices
    Colorandspices
    June 6, 2016 at 1:36 AM

    I’m salivating thinking about the creamy yummy curry, those eggplants look like purple jewels on the curry, looks so tempting .

  • angiesrecipes
    angiesrecipes
    June 6, 2016 at 1:54 AM

    That cashew gravy sounds and looks heavenly! As always, great photos.

  • Christine
    Christine
    June 6, 2016 at 6:27 AM

    What a delicious-sounding recipe! I’ll be searching for some cute little eggplants like those so I can make this soon. Your photos are so beautiful!

  • Desiree
    Desiree
    June 6, 2016 at 2:20 PM

    This looks gorgeous! Eggplants are one of my favorite vegetables–and in another month or so, they’ll be popping up at all the farmers markets here in Boston. When they do, I know exactly what I’ll be making!

  • Pooja
    Pooja
    June 7, 2016 at 11:14 PM

    Finally, I have found the perfect recipe of Eggplant Salan. I missed it a lot from the day I started living far from my hometown. My mother used to cook. But now I can prepare it.

  • Asha
    Asha
    June 8, 2016 at 2:48 PM

    I can totally understand the lunch box situation. Happened a lot at school.
    I love this one. The cashew curry is definitely a great twist to the salan. Love the pictures as usual.
    xx

  • Cygnet Kitchen
    Cygnet Kitchen
    June 12, 2016 at 7:57 AM

    Gorgeous tones here Kankana, I love the colour of those little purple aubergines! What a delightful dish, beautifully captured as always! x

  • Edlyn
    Edlyn
    June 14, 2016 at 9:08 PM

    What killer photos, Kankana!!! Wow. And this dish sounds so conforting

  • Edlyn
    Edlyn
    June 14, 2016 at 9:10 PM

    What killer photos, Kankana! And this dish sounds so comforting from start to finish. I want to try making this at home. Soon soon.

  • Priya
    Priya
    June 15, 2016 at 9:38 PM

    hi..
    very nice post..
    thank you for sharing..
    My congratulations to the growth of your blog…

  • Chandy
    Chandy
    June 21, 2016 at 3:31 PM

    My sister told me about your site the other day. Love your approach to cooking and your photography is beautiful! Looking forward to trying out this recipe.