Ingredients with Measurements:
- 2 large eggplants, cut into cubes
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1/2 cup tamarind pulp
- 1/2 cup peanuts
- 1/4 cup sesame seeds
- 1/4 cup coconut, grated
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp mustard seeds
- 1 tbsp fenugreek seeds
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1/4 cup oil
- 2 cups water
Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven
Step-by-step instructions:
1. In a dry pan, roast the peanuts, sesame seeds, and coriander seeds until lightly browned. Remove from heat and let cool.
2. In the same pan, roast the coconut until lightly browned. Remove from heat and let cool.
3. In a blender or food processor, grind the roasted peanuts, sesame seeds, coriander seeds, coconut, cumin seeds, mustard seeds, and fenugreek seeds into a fine powder.
4. In a large pot or Dutch oven, heat the oil over medium heat. Add the onions and sauté until golden brown.
5. Add the tomatoes, red chili powder, turmeric powder, and salt. Cook until the tomatoes are soft and mushy.
6. Add the ground spice powder and cook for 2-3 minutes.
7. Add the tamarind pulp and 2 cups of water. Mix well and bring to a boil.
8. Add the eggplant cubes and mix well. Cover and cook on medium-low heat for 20-25 minutes, or until the eggplant is tender.
9. Serve hot with rice or roti.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 18g
Protein: 6g
Fiber: 7g
Substitutions for ingredients:
- Tamarind pulp can be substituted with lemon juice or vinegar.
- Peanuts can be substituted with cashews or almonds.
- Sesame seeds can be substituted with poppy seeds.
- Coconut can be substituted with coconut milk or cream.
Variations:
- Add potatoes or carrots for a heartier dish.
- Use different types of eggplants, such as Japanese or Thai eggplants.
- Add green beans or okra for a different texture.
Tips and tricks:
- Make sure to cut the eggplant into evenly sized cubes for even cooking.
- Soak the tamarind pulp in warm water before using to make it easier to mix.
- Adjust the amount of red chili powder to your desired level of spiciness.
Storage instructions:
Store leftover Baingan Ka Salan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve Baingan Ka Salan in a large bowl or platter, garnished with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
- Serve with steamed rice or roti.
- Pair with a cucumber raita or yogurt dip.
Suggested side dishes:
- Naan bread
- Vegetable samosas
- Onion bhajis
Troubleshooting advice:
- If the eggplant is not cooking evenly, stir occasionally and add a little more water if needed.
- If the dish is too spicy, add a little more tamarind pulp or coconut milk to balance the flavors.
Food safety advice:
- Make sure to wash the eggplant thoroughly before using.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Food history:
Baingan Ka Salan is a traditional Indian dish from the region of Hyderabad. It is a popular vegetarian dish that is often served during special occasions and festivals.
Flavor profiles:
Baingan Ka Salan is a savory and slightly spicy dish with a tangy and nutty flavor from the tamarind and ground spices.
Serving suggestions:
Serve Baingan Ka Salan as a main dish with rice or roti, or as a side dish with other Indian dishes.
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Region: Indian