Hyderabadi Brinjal and Chilly curry/ Mirch Baingan Ka saalan

I had heard a lot about this dish from Suchechy. She always used to say Binnu (she is from Hyderabad) makes it often. For all those who are wondering, Su and Binnu are my eldest and 2nd sisters-in -law. Finally I got to taste it at Suchechy's place on a cold (read not-hot, coz it is Chennai) Christmas eve. From then on, I make it whenever I have to impress my guests.

Fresh Big greenchillies: 5
Small Brinjal: 6
Onion: 1 big chopped fine
Fenugreek seeds:1/4 tsp
Curry Leaves: 20
Chopped coriander: a handful
Tamarind pulp: of a gooseberry sized ball of tamarind.
Ginger garlic paste: 1 tbsp
Chilly Powder: 1/2tsp
Turmeric Powder: 1/2 tsp
Coriander Powder: 1 tbsp
Garam Masala:1 tsp
Cumin Powder: 1 tbsp
Sesame seeds: 3/4 cup
Roasted peanuts: 1/2 cup
Coconut grated: 1 cup
Oil: 1 cup
Salt and Water: as required.

Wash and slit green chillies and Brinjal lengthwise leaving the stem intact. Keep it aside.
Roast the sesame seeds, groundnut and coconut for a few minutes. Allow it to cool and grind it to a fine paste.
Soak Tamarind in a cup of water and keep aside.
In a Non stick kadai, heat oil and splutter the mustard seeds, fenugreek seeds and curry leaves.
Now add the slit GreenChillies and Brinjal and fry it. Take it out and keep aside
Throw in the chopped onions and brown it.Add the ginger garlic paste and saute till the flavour is released.
Now add the chilly powder, coriander powder, cumin powder, turmeric powder, garam masala, salt and the fried GreenChillies and Brinjal. Saute for a minute.
Add the ground sesame paste and saute till the vegetables are well coated.
Add 2 cups water and keep stirring.
When the Brinjals are tender, add the tamarind water and boil again for a minute.
Garnish with coriander leaves.
This goes well with Biriyani, Roti and Kerala parotta.

No comments:

Post a Comment