Dum ka baingan is a slow cooked aubergine recipe from the Hyderabadi cuisine.
Course: side dish
Cuisine: hyderabadi, indian
Author: Dassana Amit
for the sautéing brinjals
3 to 4tablespoonsoil for sauteing aubergines
other ingredients for dum ke baingan
1 to 1.25cupswater
1tablespoonoil,for sautéing masala
for the masala paste
7 to 8dry red kashmiri chilies
1teaspoonwhole black pepper
3green cardamoms(hari elaichi)
2tablespoonsmalt vinegar or apple cider or regular vinegar(sirka)
1large onion,or 2 medium onions, about three fourth cup to 1 cup roughly chopped onion
5 to 6small to medium garlic cloves,(lahsun) chopped
¼cupchopped coriander leaves(dhania patta)
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.
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.