Baingan Ka Salan
photo by Vic Krishnan Kannan
- Ready In:
- 1hr 5mins
- 12 small size brinjals
- 1⁄2 teaspoon turmeric
- 1 teaspoon tamarind paste
- 2 tablespoons gram flour
- 1 tablespoon fennel powder
- 2 teaspoons chili powder
- 10 g salt
- 1) Wash the brinjal and make two criss cross slits in it. Do not cut the stem, the brinjal has to be joined even after it is slit. You need to have a brinjal that is quartered but still joined at the stem.
- 2) Pour 300 ml water into the wok and add the brinjals, tamarind paste and turmeric powder.
- 3) Roast the gramflour, fennel powder and chilli powder on low fire, until light brown in colour. Keep stirring the powders continuously, as long as it is on the gas burner. Remember we do not want to get a burnt taste.
- 4) Once browned, add water slowly until it forms a thick paste.
- 5) Add the paste to the wok (which already has the brinjals, water, tamarind paste and turmeric), add salt and let it cook on low fire for about 20mts, until the brinjals become tender. Keep adding water so that the gravy does not become too thick.
- 6) Once the brinjals are tender and the gravy is about the consistency of ketchup, turn the heat off.
- 7) Garnish with fresh, chopped coriander leaves.
- 8) Serve with hot rotis or steamed white rice.
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