prep time:25 mins
cook time:15 mins
total time:40 mins
cuisine: hyderabadi, Indian
Ingredients – measuring cup used, 1 cup = 250 ml
for the curry base:
- 5 to 6 long aubergines (baingan) or 10 to 12 small brinjals
- ½ teaspoon turmeric powder (haldi)
- salt as required
4 tablespoons oil
for the masala paste:
- 2 to 3 dry red chilies
- 1 teaspoon cumin seeds (jeera)
- ½ teaspoon whole black pepper make it to 1 tsp for a much more spicier dish
- 2 to 3 green cardamoms (hari elaichi)
- 2 inches cinnamom stick (dalchini)
- 3 to 4 cloves (laung)
- 1 tej patta
- 1 tablespoon malt vinegar or white vinegar
- 1 large onion, chopped
- 1 inch ginger (adrak), chopped
- 5 to 6 small to medium garlic cloves, (lahsun) chopped
- for garnish:
- ¼ cup chopped coriander leaves (dhania patta)
how to prepare recipe
- 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 1/4 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 for dum ke baingan recipe
1. the type of dry red chilies used determines the hotness of this recipe. for a milder and red gray, i suggest kashmiri red chilies
2. 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.