Baigan ka Salan is pretty popular in South India as a side dish to Biryani. You will almost find it being served in every household and it’s also called Baigan Masala or Baigan ki Chutney. To explain in simple words, it is a rich chutney made with eggplants! There’s a secret ingredient too but you’ll know that below!
I believe this dish first came about in Hyderabad which is why it is also known as Hyderabadi Baigan ka Salan or Hyderabadi Bagara Baigan but now, it has been adapted into the neighboring states and embedded in their culture with each household having a unique recipe.
Before we skip to the full recipe of Brinjal Salan, please note that you shouldn’t get confused with Baigan ka Bharta recipe as it is a completely different dish although it could be eaten with biryani too.
Bharta actually means “mashed” and in this Baigan aur Mirchi ka Salan recipe below, we keep the eggplants almost whole while just slicing them halfway so the gravy gets in.
How to Make Baigan Masala
Baigan ki sabji is basically a side dish popularly eaten with Biryani. you can either pair it with our favorite Muslim Mutton Biryani Recipe or South Indian Chicken Biryani.
But, it is a great side dish with any kind of biryani or pulao as it just adds so much flavor to the entire meal!
As a heads up let me tell you what makes this Baigan bhaji so unique and delicious, it’s made with a base of roasted sesame seeds and peanuts. Yes!
For those with a nut allergy, I sadly have no alternatives to this dish but I’ll update it soon as I come across something that you can swap for peanuts and not compromise its taste.
So, let’s get started with the Bagara Baigan ka Salan recipe!
First up, roast your sesame seeds and peanuts separately in the same pan.
After they’ve cooled, add the sesame seeds, peanuts, onions, tomatoes, garlic, and tamarind in a blender and make a fine paste. You can have a look at our favorite kitchen appliances in this Indian Cookware Guide.
Meanwhile, in a pressure cooker, add some oil and saute your eggplants cut 4 parts halfway until you see the color change, and then add in spices. Now, put in the paste from earlier and cook for about 7-10 minutes.
We like to garnish with some tadka (basically curry leaves and chilies fried in a pan) which you can add to the Eggplant Curry after its fully cooked.
Note: The eggplants must be cooked fully and soft but must not break when lifted on a spoon
Recipe of Baigan ka Salan: Step by Step
Baigan ki chutney
- 6 big eggplants cut into 4 parts
- 2 tbsp sesame seeds roasted slightly
- 4 tbsp peanuts roasted
- 1 big onion chopped
- 2 big tomatoes chopped
- 4 cloves garlic
- 4 chilies slit into halves
- 50 grams tamarind
- 2 ½ tsp chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 8-9 curry leaves
- 4 tbsp oil
- Soak the tamarind in hot water for about 5 minutes
- Cut the eggplants into 4 parts halfway
- In a pan roast sesame seeds slightly
- Remove the sesame seeds and let cool on the side. In the same pan, roast the peanuts until they are brown
- In a blender, add the roasted sesame seeds and peanuts, onion, tomatoes, garlic, and tamarind and make a paste
- In a pressure cooker, add oil and eggplants and sauté for about 5 minutes
- Then add turmeric powder, coriander powder, cumin powder, 2 tsp chili powder, and salt
- Add the paste to the pressure cooker and close the lid. Let it cook for about 7-10 minutes
- To make the garnish, in a pan, add some oil, curry leaves, chilies, and ½ tsp chili powder and sauté for about 2 minutes
- Add the garnish to the baigan chutney and serve with hot biryani and raita
What can you serve with Baingan ka Salan?
Other than biryani or pulao, other side dishes include Yogurt Raita and Indian Fried Chicken (Chicken 65)
This Baigan ki Sabzi really adds to the experience of eating a good biryani. Just like how Thanksgiving needs to have all the Turkey trimmings!
Make this Achari Baigan recipe and let us know what you think! Do tag us in your creations on Instagram or drop us a message here. We’d love to hear from you!
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