Salaan is served with Biriyani and I know it is a hyderabad speciality. It can be made with both Brinjal and Bhajji / Bhavnagri Chilli. I have made this dish once with both the ingredients. I must add that the Bhavnagri Chilli makes the salaan VERY spicy.
The base recipe is from the youtube video by Vahrevaah
But the whole process took a LONG time. So I changed the steps and sort of condensed everything, so that this curry can be made in about 15 - 20 minutes. The base recipe is the same, just the process involved is different. But really, after making a Biriyani, who wants to stay for long inside the kitchen?
Ingredients:
Ground nuts - 1 tbsp
Til seeds - 1 tbsp
Coconut - 1 tbsp
Brinjal - 3 small, quartered (or) Bhajji chilli - 2 , deseeded and cut into thick rounds
Tamarind - 1 small ball of 1 cm radius , soak in water and remove juice
salt
Turmeric powder - 1 tsp
Chilli powder - 1 tbsp
Coriander powder - 1 1/2 tsp
Jeera / cumin powder - 1 1/2 tsp
Onion - 1 medium, sliced long
Ginger Garlic paste - 1 tbsp
Green chilli - 1, slit
Curry leaf - 1 sprig
Curd - 1/2 cup
Jaggery -1 tbsp
(Optional) mint and coriander leaf - 2 tbsp
Oil - 2 tbsp
Mustard seeds - 1 tsp
Methi seeds / Fenugreek - 1/2 tsp
Cumin seeds / Jeera - 1/2 tsp
Dry Red chili - 2 , broken
Method:
Take a thick bottomed kadai and dry fry first the til seeds. Keep aside.
Then dry fry the groundnuts and coconut.
Mix these 3 - til, ground nut and coconut together. Cool and powder.
In the same kadai, heat the 2 tbsp of oil.
Splutter the mustard, jeera, methi seeds and red chilli.
Add the onion and ginger garlic paste.
When the onion starts browning, add the brinjal / chilli and fry till it gets blisters.
Reduce flame. Add the curry leaf and all the powders - salt, turmeric powder, chilli powder, coriander powder and jeera powder.
Fry for 1 minute till the raw smell goes.
Add the tamarind pulp, slit green chilli and cook covered on a low flame till the vegetables get soft.
Add the powdered til, groundnut and coconut to this and continue cooking.
The curry will thicken.
Add the beaten curd, jaggery and mix well.
Boil this for 1 minute and garnish with the mint coriander leaf.
Serve with Baluchi Biriyani or Kozhikode Vegetable Biriyani.
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