Baingan Gosht Salan (Eggplant & Goat Curry)! Recipe (with Video)

Preparation of Ingredients
1. In a large pan, pour some cooking oil.
2. When it’s hot, add onions.
3. Fry for 8-10 minutes on medium heat before adding in the meat.
4. Once the meat cooks a little, add crushed ginger and garlic.
5. Cook it until the raw smell is completely gone.
Adding Spices and Tomatoes
1. Next comes the whole spices/ powders.
2. Stir and couple of minutes add the cut tomatoes.
3. Mix it well and cook until the oil separates.
Adding Eggplant and Cooking
1. I like to cut eggplant in cubes as it cooks evenly and quickly.
2. You can choose to cut it to your desired shape.
3. Add that to the gravy and once it mixed, add fenugreek leaves before pouring in the water.
4. Let it slow cook for 45 minutes to an hour.
5. But if you have a pressure cooker then it shouldn’t take more than 10 minutes for the meat to be off the bone tender.
Final Steps and Serving
1. Once again, the oil should separate and start pooling around the gravy.
2. That’s an indication that everything is cooked properly.
3. Now have it with roti, naan or any type of rice.
4. It’s one of my favorites.