BAINGAN KA SALAN
A different, lighter take on the traditional salan which is peanut based. This one is a spicier, lighter version of the traditional salan.
Provided by Vic Krishnan Kannan
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 1) Wash the brinjal and make two criss cross slits in it. Do not cut the stem, the brinjal has to be joined even after it is slit. You need to have a brinjal that is quartered but still joined at the stem.
- 2) Pour 300 ml water into the wok and add the brinjals, tamarind paste and turmeric powder.
- 3) Roast the gramflour, fennel powder and chilli powder on low fire, until light brown in colour. Keep stirring the powders continuously, as long as it is on the gas burner. Remember we do not want to get a burnt taste.
- 4) Once browned, add water slowly until it forms a thick paste.
- 5) Add the paste to the wok (which already has the brinjals, water, tamarind paste and turmeric), add salt and let it cook on low fire for about 20mts, until the brinjals become tender. Keep adding water so that the gravy does not become too thick.
- 6) Once the brinjals are tender and the gravy is about the consistency of ketchup, turn the heat off.
- 7) Garnish with fresh, chopped coriander leaves.
- 8) Serve with hot rotis or steamed white rice.
Nutrition Facts : Calories 22.6, Fat 0.6, SaturatedFat 0.1, Sodium 994.5, Carbohydrate 3.7, Fiber 1.5, Sugar 0.8, Protein 1.1
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