Baigan Mirch Ka Salan Recipe
Hyderabadi recipe of eggplant and long hot chili with coconut paste sauce
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Ingredients
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Main Ingredients
Coconut Paste Ingredients
Spices
Method
Preparation of Coconut Paste
- 1
Making Coconut Paste
In a blender, combine the fresh grated coconut, peanuts, sesame seeds, cumin seeds, garlic cloves, and ginger. Blend until you achieve a smooth paste.
Cooking the Vegetables
- 2
- 3
Adding Spices
Add the turmeric powder, red chili powder, and salt to the onions. Mix well and cook for about 2 minutes.
- 4
Incorporating Eggplant and Chili
Add the chopped eggplant and long green chilies to the pan. Stir well to coat the vegetables with the spices.
- 5
Cooking the Tomatoes
Chop the tomato and add it to the pan. Cook until the tomato softens and blends with the spices.
Combining Ingredients
- 6
Adding Coconut Paste
Once the eggplant is partially cooked, add the prepared coconut paste to the pan. Stir well to combine everything.
- 7
Final Cooking
Cover the pan and let it simmer on low heat for about 10-15 minutes, until the eggplant is tender and the flavors meld together.
- 8
Finishing Touch
Sprinkle garam masala over the dish and stir gently. Adjust salt if necessary.
