how to make hyderabadi dum ke baingan

[~KAYRA~]

how to make hyderabadi dum ke baingan

Ingredients (american measuring cup used, 1 cup = 250 ml)

For the curry base:

• 6-5 long aubergines/baingan or 10-12 small brinjals
  
• ½ tsp turmeric powder/haldi
  
• salt to taste

Other ingredients:

• 4 tbsp oil

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

1. slice the long aubergines vertically.
   
2. if using small brinjals, then slit the brinjals without disjoining them.
   
3. heat 2 tbsp oil in a pan and fry the aubergines till they are half cooked. remove and keep aside.
   
4. alternatively you can spray/brush some oil on the aubergines and bake on a greased tray at 180 degrees celsius for 12-15 minutes.
   
5. heat 1 tbsp oil in a pan and add the all the dry spices except for onions, ginger and garlic.
   
6. fry the spices till they become aromatic.
   
7. 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.
   
8. heat 1 tbsp oil. add the ground masala paste.
   
9. add turmeric and fry the masala for 4-5 minutes on a low flame.
   
10. add ¼ cup hot water.
    
11. cook until the water evaporates and the oil separates from the masala.
    
12. add the fried or baked aubergines in the gravy. add salt.
    
13. stir carefully. cover tightly and cook on a low heat for 4-5 minutes.
    
14. 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.

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