Hyderabadi Salan

Mirchi ka Salan with Brinjal

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Ingredients:	Quantity
Full Long Green Chilli	4-5 nos
Brinjal	6-7 nos
Chilli Powder	1 tsp
Turmeric Powder	1/4 tsp
Coriander Powder	1 1/2 tsp
Garam Masala	1 tsp
Tamarind Pulp diluted	2-3 tbsp
Thin Coconut Milk/Water	1 Cup
Whole Black Pepper	1 tsp
Grind To Paste:
Big Onion (Fried)	2 nos
Tomato	3 nos
Coconut	1/2 Cup
Garlic	5-6 nos
Ginger	1 inch piece
Salt	To taste
Dry Powder:
Dry roasted Peanuts	4 tbsp
Sesame seeds	2 tbsp
Cumin	1 tsp
Tempering:
Mustard	1 tsp
Curry Leaves	Few strands
Nigella Seeds	1 tsp
Fenugreek Seeds	1 tsp
Hing	1/4 tsp
Chopped Green Chilli	1 nos
Coriander Seeds	To garnish
Oil	2-3 tbsp

Preparation:
1) Heat oil in a pan and fry the green chilli and set them aside reserving the oil in the pan.
2) Meanwhile slit the brinjal lengthwise into four pieces and fry in 1 tbsp oil.
3) Add the ingredients for tempering in the pan and once they splutter add the ground paste to it and fry for 10 min or until the raw smell of the masala disappears.
4) Add the Turmeric, Chilli powder, coriander powder and garam masala to the mixture and let it cook for 1 min.
5) Add the ground peanut sesame mixture cook it for another 2 mins and add the fried brinjal and mix it without smashing the brinjal.
6) Pour in the tamarind pulp, the thin coconut milk or water and peppercorns and simmer for 15 mins.
7) Remove from heat and garnish with coriander and add the fried chilli to it and serve hot with briyani.

Note: Make small incisions on the green chilli and fry them so that they don't burst out. You can also prepare just the salan without brinjal.

Brinjal Curry

Sweet and Tangy Brinjal/Eggplant Curry

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Ingredients:	Quantity
Brinjal(Thin and long)	500 gms
Medium sized Onion	2 nos
Tomato Peeled and crushed*	2 nos
Ginger-Garlic Paste	2 tbsp
Turmeric	1/2 tsp
Paprika/Kashmiri Red Chilli Powder	1 tsp
Coriander Powder	2 tsp
Garam Masala	1 tsp
Mustard Powder	1/4 tsp
Tomato Paste	2 tbsp
Brown Sugar	2 tsp
White Vinegar	1 tbsp
Salt	To taste
Olive oil	3-4 tbsp
Tempering:
Mustard Seeds	1 tsp
Cumin Seeds	1 tsp
Coriander	To Garnish

Preparation:
1) Cut the Brinjal into diagonal slices and fry them in a fry pan separately until slightly softened. Sprinkle some salt.
2) Heat oil in another pan and add mustard seeds and cumin, once they splutter add the onions and saute them for a min and add the ginger-garlic paste.
3) Add the turmeric, paprika, coriander powder, garam masala and mustard powder and saute until the onions are translucent.
4) Add the brinjal and saute well and then add the crushed tomatoes, tomato paste, brown sugar and vinegar and mix well.
5) Let all the spices combine and cook well. Garnish with coriander leaves and server with rice or roti bread.

Note:* Microwave the tomatoes making four straight lengthwise incision for 5 mins. Let it cool for 5 mins and then remove the skin and crush the tomatoes.