dum ke baingan recipe, how to make hyderabadi dum ke baingan

dum-ka-baingan-recipe

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.

aubergines or baingans

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.

baked baingans

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.

spices masala for dum ke baingan recipe

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.

dum ke baingan recipe

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.

if you are looking for more baingan recipes then do check vangi bharitbaingan bharta, baingan bhaja, bharli vangi and aloo baingan recipe.

hyderabadi dum ke baingan recipe below:

3.0 from 1 reviews
hyderabadi dum ke baingan recipe
 
Prep time
Cook time
Total time
 
dum ka baingan – slow cooked aubergines recipe
Author:
Recipe type: side
Cuisine: hyderabadi, indian
Serves: 4
Ingredients
For the curry base:
  • 6-5 long aubergines/baingan or 10-12 small brinjals
  • ½ tsp turmeric powder/haldi
  • salt to taste
Other ingredients:
  • 4 tbsp oil
For the masala paste:
  • 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
Instructions
  1. slice the long aubergines vertically.
  2. if using small brinjals, then slit the brinjals without disjoining them.
  3. heat 2 tbsp oil in a pan and fry the aubergines till they are half cooked. remove and keep aside.
  4. alternatively you can spray/brush some oil on the aubergines and bake on a greased tray at 180 degrees celsius for 12-15 minutes.
  5. heat 1 tbsp oil in a pan and add the all the dry spices except for onions, ginger and garlic.
  6. fry the spices till they become aromatic.
  7. 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.
  8. heat 1 tbsp oil. add the ground masala paste.
  9. add turmeric and fry the masala for 4-5 minutes on a low flame.
  10. add ¼ cup hot water.
  11. cook until the water evaporates and the oil separates from the masala.
  12. add the fried or baked aubergines in the gravy. add salt.
  13. stir carefully. cover tightly and cook on a low heat for 4-5 minutes.
  14. serve dum ke baingan hot garnished with coriander leaves.
Notes
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.
Nutrition Information
Serving size: 4


{ 22 Responses }

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  1. arijita says

    i have tried this recipe n thereafter my husband has becum an ardent lover of aubergines…now i cook it in every occasion..

  2. Samyuktha says

    Tried this recipe with 1 big size baingan , had no bay leaves in my pantry .. Still went ahead and made the masala paste … Added 2 large onions in the place of 1… This made a very beautiful semi dry gravy which we enjoyed with steamed rice :)

    All happy !

    • says

      anshika, i am not sure… as i have not tried making dum ke baingain with yogurt or lemon juice. so not sure how it will turn out without vinegar.

  3. RITU says

    hi,
    kal jab main aap ke blog par thi tab I GOT 70 RECIPES OF BAINGAN BUT TODAY I DON’T GET IT. how can i search know. pls help

    • says

      thanks sanjeeta. indian food like the dals and curries and cooked baingan can be difficult and not so appealing. it is a quite a challenge to photograph baingan. luckily the baingan did not loose shape and made my photography day easier. do try the recipe and please share your feedback.

  4. says

    such a gorgeous recipe! I am a huge eggplant lover and the beautiful pics make me drool all over the keyboard! I might stick to frying the eggplants, as in original recipe, instead of baking. does baking the aubergine makes then soft or do they still retain their shape?

  5. says

    I really liked the idea of baking the aubergines and then cooking them in the masala, the dish looks too tempting, a good side dish!!

    Loved the click with chapati, gives a feeling of simply rolling it and having it straight from the laptop :).

    • says

      dear angie, you can add hing. but there must be a some gravy base. so my suggestion is to add tomatoes and hing instead of the onion-garlic.

      also omit the vinegar in this case. grind the fried whole spices with 2-3 tomatoes. when you are frying the masala paste in the oil, add the turmeric and hing to the paste.

  6. says

    I specifically love the way the aubergines have retained their shape after cooking. Mine tend to get mushy. Also, the kashmiri chillies have imparted a great color.