Baingan ka salan (recipe)
| Baingan ka salan (recipe) | |
|---|---|
| Name | Baingan ka salan |
| Ingredients | Turmeric • Tamarind paste • Gram flour • Fennel powder • Chili powder • Salt |
| Cooktime (in hours) | 0.75 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 1.083333333 |
| Keto friendliness | Keto friendly |
| Calories | 22.6 |
| Fat | 0.6 |
| Protein | 1.1 |
| Carbohydrate | 3.7 |
| Fiber | 1.5 |
| Net carbohydrates | 2.2 |
| Sugar | 0.8 |
| Saturated fat | 0.1 |
| Cholesterol (mg) | 0 |
| Sodium | 994.5 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Baingan ka salan (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Baingan ka salan (recipe) details
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- 1)\tWash the brinjal and make two criss cross slits in it. Do not cut the stem, the brinjal has to be joined even after it is slit. You need to have a brinjal that is quartered but still joined at the stem.
- 2)\tPour 300 ml water into the wok and add the brinjals, tamarind paste and turmeric powder.
- 3)\tRoast the gramflour, fennel powder and chilli powder on low fire, until light brown in colour. Keep stirring the powders continuously, as long as it is on the gas burner. Remember we do not want to get a burnt taste.
- 4)\tOnce browned, add water slowly until it forms a thick paste.
- 5)\tAdd the paste to the wok (which already has the brinjals, water, tamarind paste and turmeric), add salt and let it cook on low fire for about 20mts, until the brinjals become tender. Keep adding water so that the gravy does not become too thick.
- 6)\tOnce the brinjals are tender and the gravy is about the consistency of ketchup, turn the heat off.
- 7)\tGarnish with fresh, chopped coriander leaves.
- 8)\tServe with hot rotis or steamed white rice
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Food tags
Vegetable, Indian,
Baingan ka salan (recipe) details
Time:
Prep Time in Hours and Mins:1H5M
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Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.Contributors: Prab R. Tumpati, MD
