how to make hyderabadi dum ke baingan
how to make hyderabadi dum ke baingan
- 6-5 long aubergines/baingan or 10-12 small brinjals
- ½ tsp turmeric powder/haldi
- salt to taste
Other ingredients:
For the masala paste:
- 2-3 dry red chilies
- 1 tsp cumin seeds/jeera
- ½ or tsp black pepper - make it to 1 tsp for a much more spicier dish
- 2-3 green cardamom/hari elaichi
- 2 inch cinnamom stick/dal chini
- 3-4 cloves/laung
- 1 small bay leaf/tej patta
- 1 tbsp malt vinegar or white vinegar
- 1 large onion, chopped
- 1 inch ginger/adrak, chopped
- 5-6 garlic/lahsun, chopped
- for garnish:
- ¼ cup chopped coriander leaves/dhania patta
Instructions
- slice the long aubergines vertically.
- if using small brinjals, then slit the brinjals without disjoining them.
- heat 2 tbsp oil in a pan and fry the aubergines till they are half cooked. 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 12-15 minutes.
- heat 1 tbsp oil in a pan and add the all the dry spices except for onions, ginger and garlic.
- fry the spices till they become aromatic.
- cool and then grind with chopped onions, garlic and ginger with the vinegar. add some water if the mixture is difficult to grind. make a smooth paste.
- heat 1 tbsp oil. add the ground masala paste.
- add turmeric and fry the masala for 4-5 minutes on a low flame.
- add ¼ cup hot water.
- cook until the water evaporates and the oil separates from the masala.
- add the fried or baked aubergines in the gravy. add salt.
- stir carefully. cover tightly and cook on a low heat for 4-5 minutes.
- serve dum ke baingan hot garnished with coriander leaves.
TIPS
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.
Re: how to make hyderabadi dum ke baingan
