Dum Ke Baingan Recipe
Dum Ke Baingan is a quintessential dish hailing from the rich culinary heritage of Hyderabadi cuisine, characterized by its robust flavors and aromatic spices that infuse the tender brinjals. This delectable vegetarian dish, often served with flatbreads or rice, embodies the essence of Indian cooking, merging spices and textures to create a comforting meal perfect for any occasion. Below is a detailed recipe that guides you through crafting this sumptuous dish at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Small Green Brinjal (Green Aubergine) | 6, slit into four |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Lemon Juice | From 1 lemon |
| Sunflower Oil | As needed for cooking |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Black Pepper Powder | 1 tablespoon |
| Cloves (Laung) | 3 |
| Bay Leaf (Tej Patta) | 1 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Dry Red Chillies | 2 |
| Onion (Chopped) | 2 |
| Ginger (Chopped) | 1 inch |
| Garlic | 4 cloves |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 3 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Fat | 18 g |
| Saturated Fat | 2 g |
| Sodium | 120 mg |
Preparation Time
| Task | Time (minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 30 |
| Total Time | 40 |
Servings
| Servings |
|---|
| 4 |
Instructions
-
Prepare the Masala Paste:
Begin by combining the cardamom, cinnamon stick, black pepper powder, cloves, bay leaf, cumin seeds, dry red chillies, chopped onions, ginger, and garlic in a blender. Add a little water to facilitate grinding and blend the mixture into a coarse paste. Set this aromatic paste aside for later use. -
-
Cook the Brinjals:
Heat a generous amount of sunflower oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the slit brinjals, carefully ensuring they don’t break apart. Sauté the brinjals for about 10 minutes, allowing them to absorb the flavors of the oil. Season them with salt, cover the pan, and let the brinjals cook for a few more minutes until they soften and turn a deep brown color. Once cooked, remove the brinjals from the pan and set them aside. -
Prepare the Gravy:
In the same pan, add a little more sunflower oil if necessary, then add the ground masala paste. Cook the masala over medium heat, stirring occasionally, until it begins to thicken and the oil starts to separate from the mixture, releasing its aromatic fragrance. -
Combine and Cook:
Once the gravy is ready, gently add the sautéed brinjals back into the pan. Squeeze the lemon juice over the mixture to brighten the flavors, and stir gently to coat the brinjals in the masala. Check for salt and adjust if necessary. Cover the pan and allow it to simmer for an additional 2 minutes to let the flavors meld. -
Serve:
Serve the Dum Ke Baingan hot, paired beautifully with Tawa Paratha, Kadhi Pakora, and a refreshing Sweet Potato & Green Bean Salad on the side. This combination makes for a fulfilling meal, ideal for packing in your everyday lunch box or enjoying during a cozy dinner at home.
Enjoy Your Meal!
As you savor each bite of Dum Ke Baingan, relish the intricate layers of flavors and textures that this dish presents, a true representation of the warmth and depth of Hyderabadi cuisine. The delightful aroma wafting through your kitchen is sure to make this dish a favorite among family and friends!
