View Full Version : how to make hyderabadi dum ke baingan

08-29-2014, 07:39 PM
how to make hyderabadi dum ke baingan


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

For the curry base:

[*=center]6-5 long aubergines/baingan or 10-12 small brinjals
[*=center] tsp turmeric powder/haldi
[*=center]salt to taste

Other ingredients:

[*=center]4 tbsp oil

For the masala paste:

[*=center]2-3 dry red chilies
[*=center]1 tsp cumin seeds/jeera
[*=center] or tsp black pepper - make it to 1 tsp for a much more spicier dish
[*=center]2-3 green cardamom/hari elaichi
[*=center]2 inch cinnamom stick/dal chini
[*=center]3-4 cloves/laung
[*=center]1 small bay leaf/tej patta
[*=center]1 tbsp malt vinegar or white vinegar
[*=center]1 large onion, chopped
[*=center]1 inch ginger/adrak, chopped
[*=center]5-6 garlic/lahsun, chopped
[*=center]for garnish:
[*=center] cup chopped coriander leaves/dhania patta


[*=center]slice the long aubergines vertically.
[*=center]if using small brinjals, then slit the brinjals without disjoining them.
[*=center]heat 2 tbsp oil in a pan and fry the aubergines till they are half cooked. remove and keep aside.
[*=center]alternatively you can spray/brush some oil on the aubergines and bake on a greased tray at 180 degrees celsius for 12-15 minutes.
[*=center]heat 1 tbsp oil in a pan and add the all the dry spices except for onions, ginger and garlic.
[*=center]fry the spices till they become aromatic.
[*=center]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.
[*=center]heat 1 tbsp oil. add the ground masala paste.
[*=center]add turmeric and fry the masala for 4-5 minutes on a low flame.
[*=center]add cup hot water.
[*=center]cook until the water evaporates and the oil separates from the masala.
[*=center]add the fried or baked aubergines in the gravy. add salt.
[*=center]stir carefully. cover tightly and cook on a low heat for 4-5 minutes.
[*=center]serve dum ke baingan hot garnished with coriander leaves.


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.

09-01-2014, 07:48 PM
Thanks Fr SHaring