Baingan Ka Salan

This is a famous hyderabadi recipe. This is a famous hyderabadi recipe and it s a best compliment with Biriyani. This is similar to Mirchi ka salan. Relish and Enjoy!!

INGREDIENTS	Qty
Eggplant	6
Onions	3
Tomatoes/readymade puree	2
Tamarind Extract	As per taste
FOR MASALA
Cumin Seeds	½  tbsp
Coriander Seeds	1 tbsp
Fenugreek Seeds	½ tsp
Poppy Seeds	½ tbsp
Coconut	Handful
Peanuts	handful

METHOD:
• Dry roast all the masala ingredients. Roast peanuts separately; cumin, coriander and fenugreek seeds separately; poppy seeds and sesame seeds separately. Coconut can either be roasted or used without roasted. Grind them and keep it aside.
• Wash the eggplants and slit them in 4 from the centre by without removing the stem.
• Heat oil in a pan and cook the eggplants in it and little salt to it. Cook them till they become tender and little brown on the surface. Keep them aside.
• Add some more oil and add the onion paste and sauté it till it becomes transparent brown colour. Then add the tomato puree and sauté till the raw flavour goes and then add the ground maslaa paste.
• Add red chilli powder and tamarind extract and salt. Allow it to boil for sometime. Check for the taste and adjust accordingly.
• Garnish it with coriander and serve it with rice/Pulav.

SWEET BANANA PAROTTA

INGREDIENTS:
• Banana
• All purpose flour
• Cashew powder
• Salt
• Ghee
• Cardamom powder
• Raisins
• Dates
METHOD:
• In a bowl, mix all purpose flour, cashew powder, cardamom powder, little salt, ghee and banana. Knead it well, without water. If required, sprinkle very little water and knead it. Even milk can be added instead of water.
• Then roll it with a rolling pin just like a roti. Then apply ghee on one side and dip this side in the flour. Fold this side in layers and again roll it to the required size.
• Toast this on a tawa on both sides. Once the color changes to brown, add ghee.
• This can be served with dates and raisins roasted in ghee.