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. two more brinjal recipes from hyderabadi cuisine which i have shared are:
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.
- gutti vankaya – a stuffed brinjal dish from the andhra cuisine.
- sambar recipe – sambar is a south indian lentil and vegetable stew made with lentils, tamarind and a unique spice blend called sambar powder.
- mirchi ka salan – lightly spiced, creamy & slightly tangy curry
- veg kuzhambu – a spiced and tangy kuzhambu gravy made with mix vegetables.
- ennai kathirikai kulambu – a gravy based brinjal dish from the tamil nadu cuisine.
dum ke baingan
INGREDIENTS
for the sautéing brinjals
- 3 to 4 tablespoons oil for sauteing aubergines
- 400 grams aubergines (baingan)
other ingredients for dum ke baingan
- ½ teaspoon turmeric powder (haldi)
- salt as required
- 1 to 1.25 cups water
- 1 tablespoon oil, for sautéing masala
for the masala paste
- 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
for garnish:
- ¼ cup chopped coriander leaves (dhania patta)
INSTRUCTIONS
preparation for dum ke baingan recipe
- 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.
making dum ke baingan
- 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.
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.
preparation to make dum ke baingan
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.
making dum ke baingan
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.
super delicious
welcome sanya thanks for positive views 🙂
i tried sum ov d receipe n dey were amazing…
thanks aayushi for sharing positive feedback
i have tried this recipe n thereafter my husband has becum an ardent lover of aubergines…now i cook it in every occasion..
welcome arijita and big thanks for this positive feedback. i am sure your comment will inspire many readers to try this recipe.
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 !
thanks for the feedback samyuktha.
Can v make this recipe without onion or tomato? My husband is allergic to both.
no. this recipe cannot be made without onions and tomatoes.
Is it necessary to use vinegar?
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.
Tamarind paste would go, I tried it turned out gud….
Thanks vidya for the suggestion. Have not tried this recipe with tamarind. But next time will try.
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
there is a google search box in the left hand column. enter the words and click on search.
alternatively i have also categorized the recipes into different veggies.
pasted a link for you: https://www.vegrecipesofindia.com/baingan-recipes-brinjal-recipes/
plus i do not have 70 recipes of baingan 🙂 just 9 baingan recipes.
Its really hard to photograph a baigan recipe for me…looks almost a mush, yours have come out very pretty! And would love to try the recipe soon.
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.
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?
thanks sia. baking the eggplants does not make them soft. they retain shape even after cooking.
Nice color and pics I am sure it must have been yum 🙂 will try them for sure
love the idea of baking the eggplants! and i love that dry masala.. yummm!
thanks richa.
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 :).
Could this recipe work using hing instead of garlic and onion?
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.
Thanks, I will try it:)
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.