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Baingan Mirchi Ka Salan

Serves 4
45 mins
200 Kcal
Ready to level up your curry game? Let's dive into this Baingan Mirchi ka Salan recipe—a spicy, tangy, and oh-so-delicious dish that's about to become your kitchen flex.#First, whip up the masala paste: heat 1 tbsp oil in a pan, saut onions till they go all transparent and shy, then toss in desiccated coconut.#Stir until it turns golden brown, then blitz it into a fine paste with the rest of the masala paste squad, adding just a splash of water to keep things smooth.#For the main curry vibes, grab some cute baby brinjals and slit them vertically—but not all the way through, we're keeping these lil guys whole.#Heat 1 tbsp oil, fry the brinjals with a pinch of salt until they're half-done divas, and then set them aside.#In the same pan, give the green chilies a quick sizzle for a few seconds and let them chill.#Now, in a larger saucepan, bring the heat with 1/4 cup oil and let mustard seeds, nigella seeds, cumin seeds, and curry leaves throw a spluttering party.#Pour in that silky masala paste with water and let it cook until the oil starts to show off on top—about 5 to 7 minutes.#Enter the tangy twist: stir in tamarind pulp, then reintroduce the fried brinjals and season with salt to taste.#Simmer this goodness for 5 more minutes, then slide in the fried chilies for a final pop of heat.#Garnish with freshly chopped coriander leaves and serve this masterpiece piping hot with rice or roti. This recipe of Baingan Mirchi ka Salan is your ticket to flavor town, and trust us, it's a vibe.

Ingredients required for Baingan Mirchi Ka Salan

  1. 6 small brinjal
  2. 6 mild green chilies pakoda chili
  3. 1/2 tsp mustard seeds
  4. 1/2 tsp kalonji
  5. 1/2 tsp red chili powder
  6. 1/2 tsp cumin seeds
  7. 1 tbsp tamarind
  8. 7-9 curry leaves
  9. Salt
  10. 2 tbsp coriander leaves
  11. 1/2 cup oil
  12. 1/4 cup coconut powder
  13. 3 garlic clove
  14. 1/2 inch ginger
  15. 3 tbsp peanuts
  16. 1 medium onion
  17. 1 tbsp sesame seeds
  18. 1/2 tsp garam masala

Cooking steps for Baingan Mirchi Ka Salan

  1. 1
    Ready to level up your curry game? Let's dive into this Baingan Mirchi ka Salan recipe—a spicy, tangy, and oh-so-delicious dish that's about to become your kitchen flex. First, whip up the masala paste: heat 1 tbsp oil in a pan, saut onions till they go all transparent and shy, then toss in desiccated coconut.
  2. 2
    Stir until it turns golden brown, then blitz it into a fine paste with the rest of the masala paste squad, adding just a splash of water to keep things smooth.
  3. 3
    For the main curry vibes, grab some cute baby brinjals and slit them vertically—but not all the way through, we're keeping these lil guys whole. Heat 1 tbsp oil, fry the brinjals with a pinch of salt until they're half-done divas, and then set them aside.
  4. 4
    In the same pan, give the green chilies a quick sizzle for a few seconds and let them chill.
  5. 5
    Now, in a larger saucepan, bring the heat with 1/4 cup oil and let mustard seeds, nigella seeds, cumin seeds, and curry leaves throw a spluttering party.
  6. 6
    Pour in that silky masala paste with water and let it cook until the oil starts to show off on top—about 5 to 7 minutes.
  7. 7
    Enter the tangy twist: stir in tamarind pulp, then reintroduce the fried brinjals and season with salt to taste.
  8. 8
    Simmer this goodness for 5 more minutes, then slide in the fried chilies for a final pop of heat.
  9. 9
    Garnish with freshly chopped coriander leaves and serve this masterpiece piping hot with rice or roti. This recipe of Baingan Mirchi ka Salan is your ticket to flavor town, and trust us, it's a vibe.

Shop Ingredients

Tamarind (1 Tbsp)
122
1
162
1
158
1
108
1
122
1
80
1
114
1
109
1
531
1
235
1
Curry Leaves (7-9)
11
1
19
1
Peanuts (3 Tbsp)
77
1
156
1
128
1
149
1
117
1
122
1
217
1
256
1
165
1
135
1
Cumin Seeds (1/2 Tsp)
55
1
251
1
100
1
173
1
95
1
209
1
121
1
67
1
96
1
140
1
Mustard Seeds (1/2 Tsp)
17
1
34
1
23
1
32
1
31
1
25
1
23
1
50
1
22
1
19
1
Coconut Powder (1/4 cup)
45
1
101
1
Garam Masala (1/2 Tsp)
100
1
36
1
75
1
54
1
39
1
52
1
109
1
100
1
70
1
45
1
Ginger (1/2 inch)
19
1
29
1
19
1
Coriander Leaves (2 Tbsp)
11
1
14
1
22
1
Garlic Clove (3)
61
1
80
1
34
1
81
1
Brinjal (6 small)
18
1
11
1
32
1
25
1
20
1
Salt
27
1
24
1
113
1
22
1
50
1
105
1
110
1
47
1
53
1
79
1
Green Chilies Pakoda Chili (6 mild)
11
1
22
1
11
1
26
1
Oil (1/2 cup)
172
1
149
1
150
1
160
1
153
1
151
1
761
1
153
1
187
1
354
1
Kalonji (1/2 Tsp)
63
1
74
1
92
1
292
1
72
1
Red Chili Powder (1/2 Tsp)
510
1
97
1
290
1
70
1
Onion (1 medium)
31
1
28
1
37
1
21
1
61
1
60
1
Sesame Seeds (1 Tbsp)
36
1
72
1
48
1
42
1
200
1
62
1
46
1
39
1
60
1

FAQs

Is Baingan Mirchi Ka Salan very spicy?

While it features green chilies, the spice level can be adjusted to suit your taste. The heat is balanced by the creamy, nutty gravy made with peanuts, sesame seeds, and coconut. To make it milder, you can reduce the number of chilies or use less spicy varieties like banana peppers.

What is Baingan Mirchi Ka Salan?

Baingan Mirchi Ka Salan is a flavorful Hyderabadi curry made with eggplants (baingan) and green chilies (mirchi) simmered in a rich, tangy, and mildly spiced gravy. The base of the curry is prepared using roasted peanuts, sesame seeds, coconut, and tamarind, giving it a distinctive nutty and tangy flavor.

What can I serve with Baingan Mirchi Ka Salan?

Baingan Mirchi Ka Salan is traditionally served as a side dish with Hyderabadi biryani, but it also pairs wonderfully with plain steamed rice, jeera rice, or roti. Add a side of cooling raita or a fresh salad for a well-rounded, satisfying meal.