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
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
- ¼ cup chopped 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.