Mirch baingan ka salan recipe

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Ingredients 

Baigan small size	12-14 pcs
Desiccated coconut	1 cup
Peanuts	⅓ cup
Sesame seeds	¼ cup
Coriander seeds	2 tbsp
Jeera	1 tbsp
Dry red chilli	5 pcs
Black pepper	10-12 pcs
Onion	1 pc
Oil	2 tbsp
Mustard seeds	1 tsp
Green chilli	2 pc
Curry leaves	5-6 pcs
Onion chopped	1 cup
Ginger & garlic paste	1 tbsp
Salt	1 tbsp
Turmeric powder	1 tbsp
Red chilli powder	1 tbsp
Water	as required
Bhavnagri mirch	4-5 pcs
Jaggery	1 tbsp

Method 

 

Start cleaning baigan, give gashes and keep aside.

Heat a pan, add desiccated coconut and roast it on low flame.

Once it reaches golden brown, add peanuts, sesame and roast it.

Remove them on a plate once they turn golden brown.

On the same pan, roast coriander seeds, jeera, dry red chilli, black pepper and add it to the roasted coconut mixture.

On a direct flame roast onion and add it to the mixture.

Now, transfer all the roasted ingredients to a mixer and grind it to a paste.

Heat a pan, add oil, mustard seeds, dry red chilli, curry leaves and let it splutter.

Then add chopped onion and saute them.

Then add ginger & garlic paste and saute.

Add salt, red chilli powder, turmeric powder and cook it.

Later add a grind mixture, some water and cook it for 8-10 mins.

On the other side, on a plate add baingan, pieces of bhavnagri mirch, salt, red chilli powder, turmeric powder and mix them evenly.

Heat a pan, add oil, marinate baingan & mirch and saute them for 2-3 mins.

Now add the cooked gravy, water if required and mix it.

Cover it with a lid and cook it for 18-20 mins. 

Lastly add some jaggery and mix it.

Mirch baingan ka salan is ready to serve.

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