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Baingan Ka Salan - Downloadable Recipe
  • Baingan Ka Salan - Downloadable Recipe
  • Baingan Ka Salan - Downloadable Recipe
Baingan Ka Salan - Downloadable Recipe

Baingan Ka Salan - Downloadable Recipe

Baingan ka salan is a rich curry from Hyderabad, with with really deep and intense flavours from the use of toasted seeds, peanuts and coconut.

To make this recipe, you'll need:

HALDI BLEND: 1 tsp

JEERA BLEND: 2 tsp

METHI BLEND: 1 tsp

MIRCHI BLEND: 1 tsp

Need the blends?

A Complete Set of Curry Legend Blend Refills

A Complete Set of Curry Legend Blend Refills

£13.96
Description

Baingan ka salan, a speciality from Hyderabad, translates from Urdu as aubergine with peanuts.

It’s a rich curry with really deep and intense flavours from the use of toasted seeds, peanuts and coconut, a little bit like an Indian version of satay sauce.
More Info

Book: Curry Legend Veggie Table

Page number: 56

Effort: Medium effort

Serves: 4

Prep: 20 mins

Cook: 1 hour

Origin: India
Shopping List

  • 2 medium aubergines
  • 1 medium onion
  • Fresh ginger
  • 3 cloves of garlic
  • ½ lemon
  • 200ml full fat coconut milk
  • 25g peanuts (roasted and salted are fine)
  • 3 tbsp desiccated coconut
  • 1 tbsp sugar
Blends Needed

HALDI BLEND: 1 tsp

JEERA BLEND: 2 tsp

METHI BLEND: 1 tsp

MIRCHI BLEND: 1 tsp
Goes Great With

Garlic and coriander rice, summer veg subji and beetroot pachadi
Also Works a Treat With

Okra or courgette
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  • 5 stars: 2 (67%)
  • 4 stars: 1 (33%)
  • 3 stars: 0 (0%)
  • 2 stars: 0 (0%)
  • 1 star: 0 (0%)
L
Lauren Falconer

Yummy and indulgent! Served with rice and date & tomato chutney

K
Kevin Penny

Ooo, I really liked this one. A rich creamy coconut delight. Served with pea and mint rice.

M
Martin Cadman

This was my first effort from the fantastic Curry Legend Veggie Table kit. The flavour has super depth and combinations. I added the full 1/2 lemon juice before serving (per the recipe) but think this is a bit too much and it swamped the other flavours a bit - I would suggest adding adding the lemon juice this slowly and keep tasting until you think there's enough. Overall it took me 1hr from start too finish (working steadily). We served this for three which was just about right - I think four is a push without sides/extras (which to be fair is what the recipe states). Paired with plain rice (not too ambitious on my first attempt). Very impressed with the kit and recipe book. I will make this one again (with less lemon) for sure.