hyderabadi dum ke baingan recipe – 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. have adapted the recipe from 1000 GREAT INDIAN RECIPES.
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. the original method is to fry the baingans in oil till they are half cooked. i was pressed for time.
so i drizzled some oil on the sliced baingans and baked them till they were half cooked. baking the eggplants does not make them soft. they retain shape even after cooking.
you can also check this baingan bhaja recipe (bengali dish of pan fried or shallow fried marinated slices of aubergines).
there is a ground masala in this recipe. the spices have to be fried in oil and then ground into a paste. as you can see i used kashmiri red chilies. it gave a nice red color to the dum ke baingan.
the amount of onions used in this dum ke baingan recipe, determines the consistency of the dish. since i just added 1 large onion to the paste, i had somewhat a dry dish with the masala nicely coated on the baingans. plus i had baked the baingans too.
if you fry the baingans then the texture of the dish would be much different. dum ke baingan was nice dish with the rotis and some yogurt. if you love baingans you will love this dish too. plus this is a vegan dish too.
hyderabadi dum ke baingan recipe below:
- 6-5 long aubergines/baingan or 10-12 small brinjals
- ½ tsp turmeric powder/haldi
- salt to taste
- 4 tbsp oil
- 2-3 dry red chilies
- 1 tsp cumin seeds/jeera
- ½ or tsp black pepper - make it to 1 tsp for a much more spicier dish
- 2-3 green cardamom/hari elaichi
- 2 inch cinnamom stick/dal chini
- 3-4 cloves/laung
- 1 small bay leaf/tej patta
- 1 tbsp malt vinegar or white vinegar
- 1 large onion, chopped
- 1 inch ginger/adrak, chopped
- 5-6 garlic/lahsun, chopped
- for garnish:
- ¼ cup chopped coriander leaves/dhania patta
- slice the long aubergines vertically.
- if using small brinjals, then slit the brinjals without disjoining them.
- heat 2 tbsp oil in a pan and fry the aubergines till they are half cooked. 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 12-15 minutes.
- heat 1 tbsp oil in a pan and add the all the dry spices except for onions, ginger and garlic.
- fry the spices till they become aromatic.
- cool and then grind with chopped onions, garlic and ginger with the vinegar. add some water if the mixture is difficult to grind. make a smooth paste.
- heat 1 tbsp oil. add the ground masala paste.
- add turmeric and fry the masala for 4-5 minutes on a low flame.
- add ¼ cup hot water.
- cook until the water evaporates and the oil separates from the masala.
- add the fried or baked aubergines in the gravy. add salt.
- stir carefully. cover tightly and cook on a low heat for 4-5 minutes.
- serve dum ke baingan hot garnished with coriander leaves.
1. the type of dry red chilies used determines the hotness of this recipe. for a milder and red gray, i suggest kashmiri red chilies
2. 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.
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