Hyderabadi Baingan Ka Salan (Baby Eggplant Simmered In Rich Spicy Gravy- Indian Style)

• 2 tablespoons oil
• 2 tablespoons cumin seeds
• 2 tablespoons mustard seeds
• 1/4 tablespoon fenugreek seeds
• 4 red chillies dried
• 4 green chillies add more for a more spicier version
• 8 curry leaves
• 8 baby eggplants - 10, slit into 4 keeping the stem intact
• 2 onions medium sized, sliced
• 1 tablespoon garlic paste ginger
• salt to taste
• 2 tablespoons chilli powder
• 1/2 tablespoon turmeric powder
• 2 tablespoons coriander powder
• 1 tablespoon cumin powder
• 1/2 cup yoghurt sour
• 1 tablespoon mint leaves finally chopped
• 1 tablespoon leaves finally chopped coariander, and few more for garnishing
• oil for frying eggplants
• 1 tablespoon peanuts
• 1 tablespoon dry coconut grated
• 1 tablespoon sesame seeds

1. Wash the eggplants, pat them dry and slit into 4 keeping the stem intact.
2. Take a wok, dry roast peanuts, coconut, sesame seeds separately and allow it to cool. Once cooled down,grind to make a smooth paste with these roasted ingredients using 1/2 cup water.
3. In the same wok, smear little oil.
4. After the oil heats up,add mustard seeds. After the mustard seeds crackle, add fenugreek seeds, cumin seeds, dry red chillies and curry leaves and mix them well..
5. Add sliced onions. Saute till the onions get brown. Add ginger-garlic paste and saute for 30 seconds.
6. Add turmeric, cumin powder, coriander powder, red chilli powder, salt, and green chillies. Mix everything well.
7. Add the peanut-coconut-seasme paste prepared in step 2. Cover and let it cook for 25-30 minutes on medium flame until the oil starts to separate out on the edges.
8. In the meanwhile, add oil to another pan and fry the slit baby eggplants. Keep it aside on a paper towel to soak extra oil.
9. After 30 mins, check on the gravy. It should have separated oil by now giving a nice and bright color.
10. Add chopped mint and coriander leaves.
11. Add yoghurt and mix well. Bring it to a boil. Now, cover it and cook for another 3-4 minutes.
12. After adding yoghurt, the curry starts to look even more creamy and richer in texture.
13. Now is the time to add our fried eggplants to the gravy. Gently mix them in the gravy. Cook for another 3-4 minutes for the baby eggplants to absorb some flavors from the gravy.
14. Garnish with coriander or mint leaves.
15. Serve hot with your favorite Biryani or Naan.

oil, cumin seeds, mustard seeds, fenugreek seeds, red chillies, green chillies, curry, eggplants, onions, garlic, salt, chilli powder, turmeric powder, coriander powder, cumin powder, yoghurt sour, mint leaves finally, coariander, oil, peanuts, coconut grated, sesame seeds

Taken from www.yummly.com/recipe/Hyderabadi-Baingan-Ka-Salan-_Baby-Eggplant-simmered-in-Rich-Spicy-Gravy--Indian-Style_-1601978 (may not work)