hyderabadi dum ke baingan recipe with step by step photos – i had made the dum ke baingan some days ago. sneaking away the time to post this delectable hyderabadi spicy recipe. aubergines or brinjals, as we call them are my favorite. i love them fried, roasted, in a curry or as a dip. had these long baingans (brinjals) in the kitchen and so decided to make the dum ke baingan. i have adapted the recipe from the cookbook – “1000 Great Indian Recipes, the Ultimate Book of Indian Cuisine” by Neeta Dutta
an ideal choice would be the small round baingans to make this recipe. but i had the long baingans and they still made a good dum ke baingan.
dum ke baingan is an easy recipe and does not call for much of your time. you need to fry or saute the brinjals and then proceed with preparing the gravy. there is a ground masala used in this recipe, which is sauteed in oil. as you can see i used kashmiri red chilies. it gave a nice red color to the dum ke baingan. another brinjal recipe from hyderabadi cuisine which i have shared is this baingan masala recipe.
the amount of onions used in this dum ke baingan recipe, determines the consistency of the dish. dum ke baingan was nice dish with the rotis and some yogurt. if you love baingans you will love this dish too.
hyderabadi dum ke baingan recipe card below:
dum ka baingan recipe – slow cooked aubergine recipe
- 3 to 4 tablespoons oil for sauteing aubergines
- 400 grams aubergines (baingan)
- ½ teaspoon turmeric powder (haldi)
- salt as required
- 1 to 1.25 cups water
- 1 tablespoon oil, for sautéing masala
- 7 to 8 dry red kashmiri chilies
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon whole black pepper
- 3 green cardamoms (hari elaichi)
- 1 inch cinnamon stick (dalchini)
- 4 cloves (laung)
- 1 tej patta
- 2 tablespoons malt vinegar or apple cider or regular vinegar (sirka)
- 1 large onion, or 2 medium onions, about three fourth cup to 1 cup roughly chopped onion
- 1.5 inch ginger (adrak), chopped
- 5 to 6 small to medium garlic cloves, (lahsun) chopped
- ¼ cup chopped coriander leaves (dhania patta)
slice the aubergines into squares. if using small brinjals, then slit the brinjals without disjoining them.
heat 3 to 4 tbsp oil in a pan and saute the aubergines till they are crisp and golden. remove and keep aside.
alternatively you can spray/brush some oil on the aubergines and bake on a greased tray at 180 degrees celsius for 25-30 minutes.
in a grinder jar take 1 large sized chopped onion (or 2 medium sized chopped onion), 5 to 6 medium sized garlic cloves, 1.5 inch chopped ginger, 7 to 8 dry kashmiri chilies, 1 teaspoon cumin seeds, 1 teaspoon whole black pepper, 4 cloves, 3 green cardamoms and 1 medium tej patta (indian bay leaf).
then add 2 tablespoon vinegar. also add 2 to 3 tablespoon water.
grind to a smooth paste.
heat 1 tablespoon oil. add the ground masala paste.
add ½ teaspoon turmeric and saute the masala for 10 to 12 minutes on a low flame.
saute till the masala thickens, becomes lumpy and start gathering around itself.
then add 1 to 1.25 cups hot water.
stir and mix well. add salt as required.
add the fried aubergines in the gravy. stir gently.
cover tightly with a lid.
cook on a low flame for 7-8 minutes. once done you will see some oil floating on top.
serve dum ke baingan hot garnished with coriander leaves.
tips for dum ke baingan recipe:
- the type of dry red chilies used determines the hotness of this recipe. for a milder and red gray, i suggest kashmiri red chilies
- adding more onions would result in a fuller gravy, but accordingly you have to increase the other spices to maintain the balance in the dish.
how to make hyderabadi dum ke baingan recipe:
1. heat 3 to 4 tablespoons oil in a pan. add the chopped brinjals. you can chop 400 grams brinjals into squares or cubes. if using small brinjals, then slit the brinjals without disjoining them.
2. begin to saute the brinjals on a low to medium flame turning them often.
3. saute the aubergines till they are golden and done.
4. remove and keep aside.
5. you can fry the brinjal in batches. alternatively you can spray/brush some oil on the aubergines and bake on a greased tray at 180 degrees celsius for 20-25 minutes.
6. in a grinder jar take 1 cup chopped onions, 5 to 6 medium garlic cloves (chopped), 1.5 inch ginger (chopped), 7 to 8 dry kashmiri chilies, 1 teaspoon cumin seeds, 1 teaspoon whole black pepper, 4 cloves, 3 green cardamoms and 1 medium tej patta (indian bay leaf).
7. then add 2 tablespoons vinegar. then add 3 tablespoons water.
8. grind to a smooth paste.
9. heat 1 tablespoon oil in a pan. add the ground masala paste.
10. add ½ teaspoon turmeric powder and saute the masala for 10 to 12 minutes on a low flame.
11. saute till the masala thickens.
12. you have to saute till the masala becomes lumpy and start gathering around itself.
13. then add 1 to 1.25 cups water.
14. stir and mix well.
15. add salt as required.
16. add the fried baingan in the gravy.
17. stir gently.
18. cover tightly with a lid.
19. cook on a low flame for 7 to 8 minutes. once done you will see some oil floating on top.
20. serve dum ke baingan hot garnished with coriander leaves.