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Baingan Ka Salan

5/5 from 1 Customers

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!

20 minutes

45 minutes

3/5

Also works a treat with: Okra or courgettes

Book: Curry Legend Veg Curries (p56)

Goes great with: Garlic and Coriander Rice (p168), Summer Veg Subji (p160) and Beetroot Pachadi (p138)

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£0.50

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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.

Click here to read all about our spice travels to research different recipes!

Recipe

20 minutes

45 minutes

3/5

Serves

Serves 4

Effort

Medium Effort

Main Ingredient

Aubergine

Main Ingredient

Nuts/Seeds

Dietary

Vegetarian

Veggie Friendly

Vegan

Vegan

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Creamy

Meal Taste

Rich

Origin

Popular Style

Indian

Country

India

  • 2 medium aubergines - cut into thick wedges
  • 1 medium onion - roughly chopped
  • Fresh ginger - roughly chopped to make 2 tsp
  • 3 cloves of garlic - roughly chopped
  • ½ lemon
  • 25g peanuts (roasted and salted are fine)
  • 3 tbsp desiccated coconut
  • 1 tbsp sugar

Curry Legend Veg Curries

Curry Legend Veg Curries

Ebook Only - £5.00

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Baingan Ka Salan - PDF Recipe Only - £0.50

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Product Rating (1):

5/5

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

It certainly looks indulgent, rich and delicious! Great job with this one - happy spicing!

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