Baigan Mirch Ka Salan (v) Recipe
Hyderabadi recipe of eggplant and long hot chili with coconut paste sauce
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Ingredients
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Vegetables
Spices and Seasoning
Coconut Paste
Miscellaneous
Method
Preparation of Coconut Paste
- 1
Make the Coconut Paste
In a blender, combine the grated coconut, cumin seeds, and 2 green chilies. Add 1 cup of water and blend until smooth. Set aside.
Cooking the Vegetables
- 2
Prepare the Eggplant and Chilies
Wash the eggplants and cut them into small cubes. Slit the long hot green chilies lengthwise, keeping them intact.
- 3
- 4
Add Tomatoes and Spices
Stir in the chopped tomatoes and cook until they soften. Add turmeric powder, red chili powder, coriander powder, and salt. Cook for another 2-3 minutes.
- 5
Combine Eggplant and Chilies
Add the diced eggplant and slit green chilies to the pan. Stir well to coat the vegetables with the spices.
- 6
Cook the Mixture
Cover the pan and cook on low heat for about 10-15 minutes, stirring occasionally until the eggplant is tender.
Final Assembly
- 7
Add Coconut Paste
Pour the prepared coconut paste into the pan and mix well. Cook for another 5 minutes, allowing the flavors to meld together.
- 8
Garnish and Serve
Sprinkle garam masala over the top and garnish with fresh coriander leaves. Serve hot with rice or roti.
