Brinjal Salna is a popular sidedish that is served along with Vegetable Biryani in many Tamilnadu Restaurants. Adding my disclaimer here : I dont know the authentic Salna recipe that is prepared in Muslim households. If anyone of you know it kindly let me know 🙂 Would love to learn.
The recipe below is largely inspired from my neighbour in Chennai who makes kickass southindian gravies.This picture was taken when we had dinner at her place during our trip to India last time. She prepared it with the green color medium size brinjals that we get in TN. However I have used the regular purple colored ones.
My Notes :
1. Generous amount of oil, coconut+saunf+peanut powder are the two key things for the recipe.
2.Green Chilli, Blackpepper corns & chilli powder are all being used in this recipe. Increase the quantity of chilli powder if you want a spicier gravy.
3. Adding tamarind water was my own twist to aunty’s recipe. Since I was serving the gravy with plain rice for lunch I felt that adding tamarind water will give a lovely tangier taste. If you want to exclude tamarind water you can leave it off too.
4. Also if you prefer a runny salna rather than thick gravy variety then add extra water. I prefer thick creamier brinjal gravy so added less water while cooking
The following measurement serves four. Adjust quantity of ingredients depending on the number of people you will be serving this gravy.