23 March 2007

Baingan ka Saalan

What's a good choice for a nice hot dish on a dreary winter's day when one is stuck indoors? Nayeem's patented biriyani, of course! What goes well with a simple biriyani?? Baingan ka saalan!

I love Vee's recipe for the saalan base. Simple, uncomplicated and absolutely acceptable as a side dish on festival/vratam days, because it totally leaves out onions and garlic.

Baingan-ka-khatta saalan
serves 4

1/2 kg baby eggplants (slit from base to crown)
1/4 cup peanuts (roasted)
1/4 cup coconut (slightly roasted till golden)
3 tbsp grated ginger
1 tbsp sesame seeds (slightly roasted till golden)
1 pinch hing
1/2 cup curd (whisked smooth)
1/2 tsp turmeric powder
1 tsp Cumin powder
1/2 tsp coriander powder
1/2 tsp tamarind concentrate (or extract from 1 marble sized ball of tamarind)
1/2 tsp garam masala powder
5 tbsp oil
salt to taste

Heat oil, add hing and lightly saute the eggplants. Keep aside.
Make a fine paste of peanuts, coconut, ginger and sesame seeds.
Add paste to hot oil and fry till oil seperates.
Add turmeric, cumin, coriander powder to the curd and mix well.
Add curd mix and salt to the saalan and cook for 3 minutes.
Add eggplants, salt and cook covered covered for 5 minutes.
Add tamarind and garam masala.
Add water to adjust gravy to required consistency.
Simmer for 10 minutes or till eggplants are cooked through.
Serve hot.

Another quick fix with the same gravy:
Make gravy as above, and instead of eggplant, add a packet (1/2 kg) of frozen peas, and let it cook as above.
I've also tried this with soaked soya chunks. Not bad at all, I must say.

5 comments:

Vee said...

Baingan ka Salaan looks good, Vidya. I like the idea to make it soya nuggets, too.

Chickoo said...

I loved your recipes, especially the baingan ka salan and mediterranean spread. Made my mouth water :)

"Lady Namu" said...

I am gonna try this recepie for a dinne rparty I'm hosting in 2 weeks...will let you know how it goes...thanks for this amazing blog:)

Roopa said...

You have a lovely blog! Discovered from Blog Desam! All recipes look delicious too

Ciber said...

I've been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit

Cheers,
Melissa

melissa@foodista.com
Editor and Community Developer
Foodista.com -- The Cooking Encyclopedia Everyone Can Edit