How To make Aubergine And Green Chili Salan? | Instant Aubergine And Green Chili Salan Recipe
Aubergine and Green Chili Salan is a tantalizing South Asian dish that combines the rich flavors of eggplant with the heat of green chilies. Salan refers to a thick, aromatic gravy that is popular in Pakistani and Indian cuisine. This recipe offers a delightful blend of spices, creating a symphony of flavors that will leave your taste buds craving for more. The dish can be enjoyed as a main course or as a side dish alongside steamed rice or naan bread. Let’s dive into the details of this mouthwatering recipe.
Here is a breakfast recipe that is easy to prepare and delicious to eat.
Ingredients
- 2 large aubergines (eggplants)
- 6-8 medium-sized green chilies
- 2 medium-sized onions, finely chopped
- 3 ripe tomatoes, pureed
- 4 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/4 cup tamarind pulp
- 1/4 cup yogurt
- 4 tablespoons cooking oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Start by preparing the aubergines. Wash them thoroughly and cut them into thick slices. Sprinkle salt on both sides and let them sit for 15-20 minutes. This step helps remove any bitterness from the aubergines. Afterward, rinse the slices with water and pat them dry.
- Heat two tablespoons of oil in a large skillet or frying pan over medium heat. Add the aubergine slices and fry them until they turn golden brown on both sides. Remove the fried aubergines from the pan and set them aside.
- In the same pan, add the remaining oil and heat it over medium heat. Add the cumin seeds and mustard seeds. Let them crackle for a few seconds.
- Add the finely chopped onions to the pan and sauté until they turn golden brown. This process may take around 6-8 minutes.
- Once the onions are caramelized, add the minced garlic and grated ginger. Sauté for a minute until the raw aroma disappears.
- Reduce the heat to low and add the pureed tomatoes to the pan. Cook for 4-5 minutes until the oil separates from the mixture.
- Now it’s time to add the spices. Sprinkle turmeric powder, red chili powder, coriander powder, and garam masala over the mixture. Stir well to coat the spices evenly.
- Beat the yogurt in a separate bowl and gradually add it to the pan, stirring continuously. This will help create a creamy texture and balance the flavors.
- Add the tamarind pulp to the pan and stir it in. The tamarind adds a tangy taste to the salan.
- Next, carefully slit the green chilies lengthwise, leaving them intact at one end. This allows the flavors to infuse while still keeping the chilies whole. Add the green chilies to the pan.
- Gently place the fried aubergine slices into the pan, ensuring they are well-coated with the spicy gravy. Cook for another 5-7 minutes on low heat, allowing the flavors to meld together.
- Taste the salan and adjust the salt according to your preference.
- Once the aubergines are tender and the flavors have developed, remove the pan from the heat.
- Garnish the Aubergine and Green Chili Salan with freshly chopped coriander leaves for a burst of freshness and aroma.
Serving
Serve this delectable Aubergine and Green Chili Salan hot with steamed rice or naan bread. It pairs well with a cooling yogurt raita and a side salad. The spicy and flavorsome salan will leave you wanting more, so make sure to prepare enough to satisfy everyone’s appetite!
conclusion
Aubergine and Green Chili Salan is a truly delightful dish that captures the essence of South Asian cuisine. With its combination of tender fried aubergines, tangy tamarind, and spicy green chilies, this salan will tantalize your taste buds and become a favorite addition to your culinary repertoire. Enjoy the explosion of flavors in every bite!