Baingan aur Mirchi Ka Salan (Eggplant and Pepper Curry)

My Naani’s Baingan aur Mirchi ka Salan is a scrumptious curry made with eggplant and green peppers. This curry has a creamy, spicy, and tangy base. It is made with a combination of peanuts, sesame seeds, coconut, spices, and tamarind. A delicious side to have with biryani or a warm bowl of pulao. Definitely one of my favorite dishes by far!

Serving Size: 12

Ingredients:

• 12 small eggplants

• 5 Anaheim peppers (you may use any mild pepper)

• 4 tomatoes

• 3 tbsp. of tamarind

• 1 medium onion

• 1/4 cup of sesame seeds

• 2 whole bulbs of garlic

• 1/2 cup of peanuts

• ~ 1 1/4 cup of oil

• 1 1/2 tbsp. of cumin seeds

• 1 3/4 tbsp. of coriander powder

• ~ 3 1/4 tbsp. of cumin powder

• 1/2 tbsp. of fenugreek powder

• 1/2 tbsp. of whole black pepper

• 1 tbsp. of turmeric powder

• ~ 3 tbsp. of red chili powder

• ~ 2 tbsp. of salt

• a handful of curry leaves

• ~ 3 3/4 cup of water

• 1/4 cup of coconut (optional)
  

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Steps:

Preparation:

1. Soak 3 tbsp. of tamarind in 1 cup of water.

2. Wash, dry, and, slit all 12 eggplants and 5 peppers.

3. Roast and peel a 1/2 cup of peanuts.

Curry:

1. Using a large deep pan, add 1 cup of oil over medium-high heat. Once the oil is warm, add in the 12 eggplant, 5 peppers, and 4 tomatoes whole and saute for 10 minutes.

2. Remove the whole vegetables from the pan and set them aside to cool.

3. In a small pot, add 2 tbsp. of oil over medium-high heat. Add in a whole chopped onion, 2 whole bulbs of garlic peeled, 1 1/2 tbsp. of cumin seeds, 1/4 cup of sesame seeds, and 1/2 cup of roasted peeled peanuts. You may add in a 1/4 cup of grated coconut as well. Saute this mixture for 5 minutes.

4. Once the mixture has cooled, add it to a blender with a quarter cup of water. In the blender, add 3 1/4 tbsp. of cumin powder, 1 3/4 tbsp. of coriander powder, 1/2 tbsp. of fenugreek powder, 1 tbsp. of turmeric powder, 3 tbsp. of chili powder, and 1 tbsp. of salt. Blend and set the paste aside.

5. Using the same large deep pan with oil from the vegetables, add in a handful of curry leaves and 1/2 tbsp. of whole black pepper over medium-high heat and saute for 1-2 mins.

6. Add in the paste and constantly stir over medium heat for 3-4 minutes.

7. Peel the roasted cool tomatoes. Cut up 1 of the tomatoes and blend the other 3.

8. Add the tomatoes puree into the pot with 2 1/2 cups of water. Add the lid and allow it to cook.

9. Add in the tamarind water and discard the tamarind chunks.

10. Add in the roasted eggplant, peppers, and the remaining chunks of tomatoes and cook on medium-low heat with a lid for 30 mins.

11. Allow it to cool and it’s ready to enjoy!