Baigan Ka Salan

INGREDIENTS

• 4 -5 Small Eggplants, slit at the bottom
• 1 Tbspn Sesame seeds
• 1 Tbsn Coconut Shavings
• 1 Tbspn Groundnuts
• 1 Large Onion, sliced
• 1 Tbspn Ginger Garlic Paste
• 1 Sprig Curry leaves
• 2 – 3 Sprigs of Corainder Leaves
• 2 – 3 Sprigs of Mint Leaves
• 1 Tspn Mustard seeds
• 1 Tspn Cumin seeds
• 1-2 Dry Red Chilli
• 1 Tbspn Cumin Powder
• 1 Tbspn Coriander Powder
• 2 Tbspn Whipped Curd
• Salt as per taste
• Chilli Powder as per taste

METHOD

• Slit the brinjals at the base so as to ease in cooking. Keep the green stalk intact.Deep fry the slit brinjals till tender. Alternatively, the brinjal can be cut into wedges and deep fried too.
• On a low flame, roast peanuts and sesame seeds. When they are more than half way done, add the coconut shavings.
• Once lightly roasted, blend them into a smooth paste with water. Keep aside.
• Heat a pan and add oil. When the oil gets hot, add mustard seeds, cumin seeds and the dry red chilli.
• Then add the sliced onions and curry leaves. Saute till onions are well cooked and appear golden brown. Add ginger garlic paste. Cook till raw flavour vanishes.
• Add salt, turmeric powder, chilli powder, cumin powder, coriander powder and salt as per taste. Also add the previously made groundnut, sesame and coconut paste. Mix well. Add water to the pan till the contents attain a watery consistency.
• Cook on a low flame till oil starts separating. This will take at least 20 minutes of slow cooking. Keep stirring occasionally and keep covered with a lid. The final gravy should be thick in consistency.
• Add finely chopped mint, coriander leaves and whipped curd. Mix well and bring to a boil.
• Add the fried baigan/ brinjal and simmer for another 5 minutes, after which yummy baigan ka salan will be ready.