Hyderabadi dum ke baingan recipe

prep time:25 mins
cook time:15 mins
total time:40 mins

course: side
cuisine: hyderabadi, Indian
servings: 4

Ingredientsmeasuring 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

Other ingredients:

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.

Recipe Notes

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.


One Comment Add yours

  1. PriyaPandian says:

    Nice blog. Your blog has wonderful recipes 👍😊


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