Tag Archives: eggplant

Hyderabadi Baingan (eggplant) ka salaan

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This is another Ranveer Brar recipe (https://m.youtube.com/watch?v=kDUQB97bk9k) and requires some effort but it’s worth it! The measurements here are approximate. The seasonings and the water will vary depending on the sourness of the tamarind, the sweetness of the onion etc

The base of the salaan or gravy is a peanut- sesame-coconut mixture. Roast 1/4 cup of peanuts, 3 tbsp of dried coconut and 2 tbsp of sesame seeds till they just start turning color. Low and slow. Grind to a power

Prep 2: roast 3 onions dry at 450 till charred in places. Make a paste

Prep 3: make some ginger garlic paste (about 2 tbsp worth)

Prep 4: cut and roast the baingan (eggplant) with olive oil, salt and pepper at 400 till charred in spots. About 25 min or so and I used 2 medium-large eggplants

Start curry: in a pan – add 2-3 tbsp of oil, a few chopped up green chilies, some curry leaves and the onion paste. Roast on medium for a few minutes, add the ginger- garlic paste and the coconut- peanut- sesame powder (about half cup worth) and roast for a few minutes. Add about 1-2 tbsp of cumin (jeera) powder and 1 tbsp or so of coriander (Dhania) powder. Add about a cup of water and cook at a simmer for 15 min or so. Add 1tbsp of tamarind paste, 1 tbsp of jaggery or sugar and salt to taste. Keep tasting and add cumin, coriander, salt if needed.

Once the curry tastes good, add the eggplant. Make the tadka (tempering) – with oil (about 2 tbsp)- add 1 tbsp of cumin, mustard – once the seeds pop- add some asafetida, 6-7 curry leaves. Add the tempering on the curry.

Sweet and Sour Eggplant with garlic chips

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Eggplant when fried slowly becomes luxurious and soft and full of flavor. This takes time- but it is always worth it. This recipe combines the best of Thai and Vietnamese flavors. The herbs are essential . My recipe is based off this Su Li recipe from the NYT.

First make the garlic chips. I’ve made these in the microwave before which is easier but you don’t get the garlic flavored oil to fry the eggplant in. So add 1/4 cup of a neutral oil to a 10 inch non stick skillet. Add 4-5 cloves of thinly sliced garlic and simmer on low heat till they just start turning brown (they will cook further as you take them out and they burn very fast). Inevitably you will cut some garlic chips thinner and will have to triage the situation and fish those out sooner.

Next- fry up about inch size cubes of a pound of eggplant in batches. I used 2 small purple ones. I peel the eggplants but you don’t have to, especially if you have the thin skinned Japanese kind. When you start frying the eggplant- it will soak up all the oil like a sponge- which is a bit scary. Keep at it- medium heat, turn the pieces frequently, the eggplant is done when it is a beautifully caramelized brown and the oil has returned back to the pan. This takes 15-20 minutes per batch (so start with a bigger skillet). You can stop at this step and keep the fried eggplant and garlic for several hours (or even days)

If you have fried the eggpant in batches, add them all back to the pan and add the sauce. The sauce is 3 tbsp of soy sauce, 2 tbsp of light brown sugar, 1 tsp of chilli flakes and 1 tbsp of rice vine or any stronger vingegar. The sauce will become thick and gooey in a minute or two and you are done.

Top with a cup and half of herbs (I used a mixture of cilantro, parsley and mint) and the garlic chips. Serve over rice noodles or rice.