dum ke baingan
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3.67 from 3 votes

dum ke baingan

dum ka baingan is a slow cooked aubergine recipe from the hyderabadi cuisine.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: side dish
Cuisine: hyderabadi, indian
Servings: 4
Author: Dassana Amit

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

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.