One of the delectable vegetarian options one must try is the Baigan Mirchi ki Salan, which is eggplant cooked in a spicy Hyderabadi gravy!! Today I want to share with you the recipe of Baigan Mirchi ki Salan. The preparation time is 10 minutes and the cooking time is not more than 30 to 35 mins. The Baigan Mirchi ki Salan is comprised of many mouth-watering ingredients (which one will see later in this post) and goes great as a curry with plain rice, Rotis and to mention "Dosas" too. The whole credit of this recipe goes to one of the Chefs of a popular restaurant in Gurgaon in which I dined lately. Ingredients 1 baingan (eggplant) 1 and half tsp of coriander powder 1/2 tsp of jeera (cumin) powder 1/2 tsp of red chilli powder (adjust to taste) 1/2 tsp of black mustard seeds 1/4 tsp of fenugreek seeds (methi) 1/2 cup of sliced onions A few curry leaves A pinch of turmeric powder 1 tsp of tamarind extract 3/4 tsp of dark brown sugar 2 tbsp of oil 2 tbsp of white sesame seeds 3 tbsp of peanuts 2 tbsp of grated coconut (may or may not use) 1/2 tsp of minced garlic 1/2 tsp of grated ginger 2 dry red chillies (adjust to taste) How to prep:- Wash the baingan and dry before cutting into wedges. Heat 1 tbsp oil in a pan and lightly fry the baingan pieces until they look soft. Meanwhile roast the coconut until golden brown. In the same pan used for the baingan, add the peanuts and sesame seeds and roast until a darker shade (keep the flame very low). Add the roasted coconut and mix well. Switch off flame and remove to a plate to cool. In the same pan, add the remaining 1 tbsp oil and the mustard seeds + fenugreek seeds. When the mustards pop, add the sliced onions and red chillies torn into pieces. Fry until onions turn golden brown. Add the curry leaves, ginger, garlic, and turmeric. Toss for 30 seconds until fragrant. Add in red chilli powder, coriander powder, jeera powder, and some salt. Roast for 10 seconds and add 2.5 cups of water. Bring to a slow boil. Grind the roasted coconut + sesame + peanut mixture with some water to a smooth paste. Add it to the simmering curry and mix well. Continue to cook on a low flame. When the mixture is a bit thicker and simmering, add the jaggery and the tamarind extract dissolved in 1/2 cup water. Mix well and add the baingan pieces. Cook covered on a low flame for 5-7 mins until the baingan is very soft and cooked through. Add more salt if required. Simmer longer or add more water as required. ENJOY.... and do not forget to try it out and let me know how it went.