Baingan Ka Salan

A tasty, tangy brinjal curry, tastes great with Biryani, Paratha and phulkas too. Made with whole brinjals and aromatics. My version of it is here for you.

Ingredients

6 small brinjals, the purple and white ones with thorns on the stalks
2 onions chopped fine
2 tomatoes chopped fine
1/2 cup fresh coriander chopped fine
2 tspns of goda masala
2 tspns of chaat masala
2 tspns each of ginger and garlic paste
Salt to taste

Ingredients for grinding into a coarse powder
1/2 cup of peanuts
1 cup of grated dry coconut
1/4 cup of sesame seeds
4 dry red chillies

For tempering 
Some oil, mustard seeds, turmeric powder and some asafoetida

Method

First take the brinjlas, remove the stalks leaving a little of the soft portion unremoved, give each brijal two slits, one each in opposite directions, see to it that they remain intact with the slit, put them in water and leave in the fridge for about an hour. 

In a pan take some oil and make a tempering of mustard seeds, asafoetida and some turmeric powder. Add the brinjals after removing them from  the water. Now add salt, the goda masala and chaat masala, half of thechopped  coriander, sprinkle little water and cook them covered till they are soft. Remove in a bowl and keep ready.

In the meanwhile in another pan you can add the ingredients for grinding, in a little bit of oil, roasting each separately, cooing them and making a coarse powder.

In a kadai take some oil, add the chopped onion, cook till golden, add the ginger garlic paste, cook well, add tomatoes, cook till mushy, now add the cooked brinjals, mix well, add the ground powder, remaining coriander, adjust the water as per your need. You can make a curry semi dry as I havemade or add more water. Salt can be added carefully since chaat masla has some amount of salt. Let it cook till the masala gets well infused in the brinjals. Now it is ready to serve.