Ultimate Guide to Mirch Baingan Ka Salan: Authentic Hyderabadi Recipe

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Written By Haryana’s Restaurant

Authentic Indian Food – Classic Indian Cuisine in Terrace BC

Imagine diving into a dish that perfectly balances the heat of green chilies with the creamy, tender textures of eggplant, all swirled together in a rich, peanut-infused gravy. That’s Mirch Baingan Ka Salan for you, a traditional Hyderabadi delight that’s as flavorful as it is colorful. This dish, often overshadowed by its more famous cousin, the Hyderabadi Biryani, deserves a spotlight of its own for its unique taste and comforting qualities.

Originating from the royal kitchens of the Nizams, this dish has a storied history that adds an extra layer of enjoyment as you savor each bite. It’s not just food; it’s a piece of culinary heritage that brings the lavish feasts of Hyderabad right to your table. Whether you’re a spice enthusiast or just looking to expand your palate, Mirch Baingan Ka Salan offers a beautiful symphony of flavors that’s sure to impress. Ready to explore how you can recreate this regal dish at home? Let’s get started.


Gather all the necessary ingredients to bring the regal flavors of Mirch Baingan Ka Salan into your kitchen. Here’s everything you’ll need to create this delectable Hyderabad dish at home.

For the Masala Paste

  • 1/4 cup peanuts, dry roasted
  • 2 tablespoons sesame seeds, dry roasted
  • 2 tablespoons coconut, grated and dry roasted
  • 1-inch piece of ginger, roughly chopped
  • 5 cloves garlic, peeled
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 3-4 tablespoons water (for grinding)

For the Other Ingredients

  • 6-8 green chilies, slit lengthwise and deseeded (adjust to taste)
  • 2 large eggplants (baingan), cut into long wedges
  • 1 tablespoon tamarind paste, diluted in 1/2 cup water
  • 1 large onion, finely sliced
  • 2 tablespoons cooking oil
  • 1 teaspoon mustard seeds
  • 10-12 curry leaves
  • 1/2 teaspoon nigella seeds (kalonji)
  • 1/2 teaspoon fenugreek seeds (methi)
  • 1/4 teaspoon asafoetida (hing)
  • Salt, to taste
  • Fresh coriander (cilantro), chopped for garnish
  • Water as required for the gravy

Required Tools and Equipment

To prepare Mirch Baingan Ka Salan efficiently and effectively, having the right tools and equipment is essential. This section covers all the necessary items you should have ready before you start cooking this traditional Hyderabadi dish.

Cooking Utensils

  • Heavy Bottom Pan or Skillet: Essential for sautéing the eggplants and spices. A heavy bottom helps in even heat distribution, reducing the risk of burning the ingredients.
  • Blender or Food Processor: You’ll use this to blend peanuts, sesame seeds, and coconut into a smooth paste. A robust blender ensures a silky texture for the gravy.
  • Spatula: Preferably a wooden or silicone one, to stir the ingredients without scraping your pan.
  • Measuring Cups and Spoons: To measure all the spices and ingredients accurately, ensuring the flavors are balanced.
  • Strainer: Useful for rinsing the eggplants and green chilies before cooking them.
  • Knife: To finely chop the chilies and dice the eggplants.
  • Cutting Board: Opt for a large one to handle all the chopping and dicing comfortably.

Preparing these tools and equipment beforehand, you ensure a smooth and efficient cooking process, allowing you to focus more on the flavors and less on the hassle.


Now that you have all your ingredients and cooking tools ready, let’s dive into making your delicious Mirch Baingan Ka Salan.

Prep Work

Begin by setting up your workstation with all the necessary tools and ingredients. Measure out all the spices, peanut, sesame seeds, and coconut needed for the masala paste. Place them in separate bowls for easy access. Next, rinse the green chilies and eggplants thoroughly under cold water. Pat them dry with a clean kitchen towel to remove any excess moisture.

Making the Masala Paste

Heat a small skillet over medium heat. Add peanuts, sesame seeds, and grated coconut to the dry skillet. Toast them for about 3-4 minutes or until they are golden brown and fragrant, stirring constantly to prevent burning. Once done, transfer the toasted ingredients to a blender. Add ginger, garlic, and a touch of water to help blend the mixture into a smooth, thick paste. This masala paste is crucial as it forms the base flavor of your dish.

Preparing the Vegetables

For the chilies, make a vertical slit in each chili, being careful not to cut them completely. This allows the chilies to hold onto the flavors while cooking. As for the eggplants, cut them into long, thick slices. To prevent browning, immerse the sliced eggplants in salt water until ready to use. Drain and pat dry before cooking.

Cooking the Dish

Heat oil in a heavy-bottom pan over medium heat. Begin by sautéing the prepared chilies and eggplants until they turn slightly golden, about 5-7 minutes. Remove the vegetables and set aside. In the same pan, add the masala paste and fry it until oil starts to separate from the masala, usually around 8-10 minutes.

Sprinkle in turmeric, red chili powder, and coriander powder, and stir for another minute. Slowly pour in water to achieve your desired consistency of the gravy and bring it to a boil. Add back the sautéed chilies and eggplants, reduce the heat to low, and let it simmer for 20-25 minutes, stirring occasionally until the vegetables are tender and the gravy has thickened. Adjust salt according to taste. Serve hot with rice or parathas.

Additional Tips

When preparing Mirch Baingan Ka Salan, a few additional tips can help elevate your dish and ensure every bite is as delightful as expected. Here are some suggestions to refine your cooking process and enhance the flavors:

  • Roast Your Peanuts and Sesame Seeds: Before using them in your gravy, dry roast the peanuts and sesame seeds until they are golden brown. This will intensify their flavors and add a nutty depth to the dish that complements the spicy chilies and creamy eggplant.
  • Fry Spices on Low Heat: To bring out the aromatic flavors of your spices, fry them over a low flame. This prevents the spices from burning while releasing their oils and aroma, which are crucial for building the base flavor of your salan.
  • Use Fresh Ingredients: Ensure that the green chilies and eggplants are fresh and firm. Fresh vegetables will not only hold up better during cooking but will also impart a more vibrant flavor and color to your dish.
  • Adjust Spice Levels: While Mirch Baingan Ka Salan is known for its heat, you can adjust the amount of green chilies based on your tolerance for spice. You can deseed the chilies to reduce the heat without compromising the integrity of the dish.
  • Simmer Slowly: Allow the dish to simmer on a low heat once all the ingredients have been added. This slow cooking process helps the ingredients to meld together properly, developing a more harmonious flavor.
  • Rest Before Serving: After cooking, let the salan rest for at least ten to fifteen minutes before serving. This resting period allows the flavors to settle and integrate further, enhancing the overall taste of the dish.

Integrating these tips into your cooking process, you ensure not just a successful dish but a truly exceptional Mirch Baingan Ka Salan that captures the essence of Hyderabad’s rich culinary heritage.


Now that you’ve mastered the art of making Mirch Baingan Ka Salan you’re ready to impress at your next dinner party or family gathering. Remember to toast your peanuts and sesame seeds to draw out their flavors and don’t rush the simmering process—it’s key to achieving that perfect blend of spices and textures. With each step you’ve taken you’re not just cooking—you’re bringing a piece of Hyderabad into your kitchen. Enjoy the fruits of your labor and watch as this dish becomes a new favorite among your loved ones. Happy cooking!

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