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

dum ka baingan is a slow cooked aubergine recipe from the hyderabadi cuisine.
3.67 from 3 votes

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

dum ke baingan recipe

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.

dum ke baingan recipe

few more curry recipes you may like are:

  • 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

3.67 from 3 votes
Prep Time:25 mins
Cook Time:15 mins
Total Time:40 mins
dum ka baingan is a slow cooked aubergine recipe from the hyderabadi cuisine.
dum ke baingan
Course:side dish
Cuisine:hyderabadi,indian
Servings:4

INGREDIENTS FOR dum ke baingan

(1 CUP = 250 ML)

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)

HOW TO MAKE dum ke baingan

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.

RECIPE TIPS

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.
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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.

dum ke baingan recipe

2. begin to saute the brinjals on a low to medium flame turning them often.

dum ke baingan recipe

3. saute the aubergines till they are golden and done.

dum ke baingan recipe

4. remove and keep aside.

dum ke baingan recipe

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.

dum ke baingan recipe

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).

dum ke baingan recipe

7. then add 2 tablespoons vinegar. then add 3 tablespoons water.

dum ke baingan recipe

8. grind to a smooth paste.

dum ke baingan recipe

making dum ke baingan

9. heat 1 tablespoon oil in a pan. add the ground masala paste.

dum ke baingan recipe

10. add ½ teaspoon turmeric powder and saute the masala for 10 to 12 minutes on a low flame.

dum ke baingan recipe

11. saute till the masala thickens.

dum ke baingan recipe

12. you have to saute till the masala becomes lumpy and start gathering around itself.

dum ke baingan recipe

13. then add 1 to 1.25 cups water.

dum ke baingan recipe

14. stir and mix well.

dum ke baingan recipe

15. add salt as required.

dum ke baingan recipe

16. add the fried baingan in the gravy.

dum ke baingan recipe

17. stir gently.

dum ke baingan recipe

18. cover tightly with a lid.

dum ke baingan recipe

19. cook on a low flame for 7 to 8 minutes. once done you will see some oil floating on top.

dum ke baingan recipe

20. serve dum ke baingan hot garnished with coriander leaves.

dum ke baingan recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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28 comments/reviews

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

  2. 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 !

  3. 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

    • 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. 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. 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 :).

    • 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. 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.

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