dum ke baingan, how to make hyderabadi dum ke baingan

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:

• Baingan masala
• Bagara baingan

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.

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dum ke baingan

3.67 from 3 votes

By Dassana Amit

Dum ka baingan is a slow cooked aubergine recipe from the Hyderabadi cuisine.

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Prep Time 25 mins

Cook Time 15 mins

Total Time 40 mins

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Cuisine Hyderabadi, Indian

Course: Side Dish

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Servings 4

Units

Ingredients

for the sautéing brinjals

• 3 to 4 tablespoons oil for sauteing aubergines3 to 4 tablespoons oil for sauteing aubergines
• 400 grams aubergines (baingan)400 grams aubergines (baingan)

other ingredients for dum ke baingan

• ½ teaspoon turmeric powder (haldi)½ teaspoon turmeric powder (haldi)
• salt as requiredsalt as required
• 1 to 1.25 cups water1 to 1.25 cups water
• 1 tablespoon oil, for sautéing masala1 tablespoon oil, for sautéing masala

for the masala paste

• 7 to 8 dry red kashmiri chilies7 to 8 dry red kashmiri chilies
• 1 teaspoon cumin seeds (jeera)1 teaspoon cumin seeds (jeera)
• 1 teaspoon whole black pepper1 teaspoon whole black pepper
• 3 green cardamoms (hari elaichi)3 green cardamoms (hari elaichi)
• 1 inch cinnamon stick (dalchini)1 inch cinnamon stick (dalchini)
• 4 cloves (laung)4 cloves (laung)
• 1 tej patta1 tej patta
• 2 tablespoons malt vinegar or apple cider or regular vinegar (sirka)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 onion1 large onion, or 2 medium onions, about three fourth cup to 1 cup roughly chopped onion
• 1.5 inch ginger (adrak), chopped1.5 inch ginger (adrak), chopped
• 5 to 6 small to medium garlic cloves, (lahsun) chopped5 to 6 small to medium garlic cloves, (lahsun) chopped

for garnish:

• ¼ cup chopped coriander leaves (dhania patta)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

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.

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.