Hyderabadi dum ke baingan | How to make Hyderabadi dum ke baingan

By Rita Arora  |  1st Oct 2016  |  
4.0 from 1 review Rate It!
  • Hyderabadi dum ke baingan, How to make Hyderabadi dum ke baingan
Hyderabadi dum ke bainganby Rita Arora
  • Prep Time

    15

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

84

1





About Hyderabadi dum ke baingan Recipe

Delectable hyderabadi spicy recipe.

Hyderabadi dum ke baingan is a delicious dish which is liked by people of all age groups. Hyderabadi dum ke baingan by Rita Arora has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Hyderabadi dum ke baingan at many restaurants and you can also prepare this at home. This authentic and mouthwatering Hyderabadi dum ke baingan takes 15 minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Hyderabadi dum ke baingan is a good option for you. The flavour of Hyderabadi dum ke baingan is tempting and you will enjoy each bite of this. Try this Hyderabadi dum ke baingan on weekends and impress your family and friends. You can comment and rate the Hyderabadi dum ke baingan recipe on the page below.

Hyderabadi dum ke baingan

Ingredients to make Hyderabadi dum ke baingan

  • 10-12 small brinjals
  • ½ tsp turmeric powder
  • salt to taste
  • Other Ingredients:
  • 4 tbsp oil
  • For the masala paste:
  • 1 tsp cumin seeds
  • 2-green cardamom
  • 1 -inch cinnamom stick
  • 2 cloves
  • 1 small bay leaf
  • 1 tbsp malt vinegar or white vinegar
  • 1 large onion ( paste)
  • 1 tsp ginger paste
  • 2-3 dry red chilies
  • 1/2 tsp garlic paste
  • for garnish:¼ cup chopped coriander leaves

How to make Hyderabadi dum ke baingan

  1. Slice the long aubergines vertically, if using small brinjals, then slit the brinjals without disjoining them. Sprinkle some salt on brinjals. Heat 2 tbsp oil in a pan and fry the aubergines till they are half cooked, remove and keep aside.
  2. Alternatively you can spray/brush some oil on the aubergines and bake on a greased tray at 180 degrees celsius for 12-15 minutes.
  3. 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.
  4. Add ginger garlic paste, let it brown, add onions, and turmeric and fry the masala for 4-5 minutes on a low flame.
  5. 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.
  6. Add salt and vinegar, stir carefully. cover tightly and cook on a low heat for 4-5 minutes.
  7. Serve dum ke baingan hot garnished with coriander leaves.

My Tip:

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.

Reviews for Hyderabadi dum ke baingan (1)

Alisha dogra2 years ago

Excellent baingan recipe!
Reply