Hyderabadi Dum Ke Baingan | Baingan Recipe


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Aubergine recipes play a vital role in Vegan food dishes. Hundreds of world cuisines are prepared with this purple vegetable. But Indian spices always create magic with this vegetable and Hyderabadi Dum Ke Baingan can be a perfect example for it.

Hyderabadi Dum Ke Baingan is a very flavourful recipe. I had it for first time in a get together of one of my Hyderabadi friend’s house. I just loved the preparation. I insisted her to share the recipe with me. When I prepared this Baingan recipe for the first time, my family loved it very much and showed me a green card. Now it is prepared at least once in a month in our house.

Indian curry recipes are always renowned for its rich flavour of spices. In most of the other cuisines, it is believed that too much players can spoil the game. But for Indian curries the story is completely different. Indians are masters in cleverly using spices for perfect flavours.
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Aubergines are called by many names in different parts of the World. In the UK, it is known as Aubergine. In the US, it is known as Eggplants and in few other parts it is known as Brinjals. It is one of the most versatile vegetables that I have ever seen. It can be grilled, roasted, boiled, baked and even fried to prepare salivating recipes.

Aubergine recipe for this delicious dish can be found with step by step photos and instructions in the “Instructions” section. But before jumping into the recipe, I would like to share few interesting facts about this vegetable.


Health benefits of Eggplant

  • Eggplants or Aubergines are rich in nutrients.
  • They are full of vitamins, minerals and fibre.
  • They contain good number of antioxidants.
  • Regular consumption of Aubergines may reduce many health issues including blood sugar and cholesterol.
  • Even they are excellent for weight loss.
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How to cook Hyderabadi Dum Ke Baingan?

In this preparation, first I have marinated the Aubergine slices with Salt and Turmeric powder for some time and then shallow fried the fatty slices. Aubergines are just like sponge. They can soak plenty of oil. So, it’s always better to shallow fry them rather than deep frying. It makes the dish much healthier without impacting the taste.

For the masala paste I have made a paste of Onions, Ginger, Garlic with some whole spices like Bay leaves, Cumin seeds, Cardamoms, Cinnamon stick, Cloves, Coriander seeds, dry Red chillies and whole Black Peppers.

This Indian curry recipe is a powerhouse of flavours. In this preparation, only khara masalas (whole spices) are used in the masala paste for the flavouring of the dish. I have not used any readymade ground spices other than Turmeric powder and Chilli powder.

After cooking the masala paste, water has been added to prepare the gravy for the dish. The shallow fried Brinjals are cooked in this luscious gravy.

Many Aubergine recipes have already been shared in different posts. You can check few of them like.


..And Many more…
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Ingredients:


To marinate the Aubergine
  • 1 large Aubergine, washed and thick sliced
  • 1 teaspoon Turmeric powder
  • 1 ½ teaspoon Salt


For the Sauce
  • 2 Onions, diced
  • 1 ½ inch Ginger, diced
  • 5 cloves of Garlic, peeled
  • 1 small Bay leaf
  • 3 Dry Red Chillies
  • 6 Cloves
  • 4 Cardamoms
  • 1 ½ inch Cinnamon stick
  • 1 teaspoon whole Black Pepper
  • 1 teaspoon whole Cumin seed
  • 1 teaspoon whole Coriander seed


Other Ingredients for the dish
  • ½ teaspoon Chilli powder
  • 1 teaspoon Turmeric powder
  • Salt to taste
  • Oil for cooking
  • 1 to 1.5 Cups Water for gravy (Amount may vary as per desire consistency)


Instructions:
  1. Put the Aubergine slices in a large plate.
  2. Sprinkle Salt and Turmeric powder on the Aubergine slices.
  3. Mix the ingredients properly and evenly coat the slices.
  4. Marinate the Aubergine slices for 10 minutes.
  5. On the other hand, add Onions, Ginger, Garlic cloves, Bay leaves, Cumin seeds, Cardamoms, Cinnamon stick, Cloves, Coriander seeds, dry Red Chillies and whole Black Peppers into the jar of a grinder or blender.


  6. Grind them and make a smooth paste of them. Add some water, if required.
  7. Add Oil into a large pan for shallow frying the marinated Aubergine slices.
  8. Once the oil is hot, add Aubergine slices (Step 4) into the pan.
  9. Fry them in medium low flame for 3 minutes and then turn the other side.
  10. Fry them in low flame for another 2-3 minutes.
  11. Transfer the Aubergine slices on a plate.
  12. Add some more oil in the pan and put the flame in high till the oil is hot.
  13. Once the oil is hot, put the flame in low and add the masala paste (Step 6) into the pan.
  14. Give a quick mix and cover the pan for 2 minutes. The masala may splatter initially.
  15. Then take off the lid and cook the masala paste in medium high flame and stir frequently.
  16. Cook the masala paste till it starts releasing oil.
  17. Add Turmeric powder, Chilli powder and give a nice mix.
  18. Cook the masala for a minute in medium flame and stir frequently.
  19. Add water and put the flame in high until the gravy simmers.
  20. Put the flame in low and add the shallow fried Aubergine slices (Step 11) into the gravy.
  21. Give a gentle stir and put on the lid of the pan.
  22. Cook them for 5-6 minutes until the Aubergine slices become tender.
  23. Switch off the flame and put the pan down.


Serving Instruction
Transfer the Hyderabadi Dum Ke Baingan into a serving bowl. Serve hot or warm with piping hot Steamed Rice or Rotis and enjoy the taste of South India.

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