Hyderabadi Baingan is a delicious dish made with small baingans. It is a popular vegetarian recipe from the Hyderabadi cuisine and goes very well with biryani varieties or rotis or rice. This brinjal gravy is often made to serve as a side dish with biryani.
Hyderabadi BainganCourse: Main Course, Veg Starters, VegCuisine: IndianDifficulty: Medium
For Hyderabadi Baingan:
250 grams small brinjals
½ teaspoon cumin seeds (jeera)
½ teaspoon turmeric powder (haldi)
3 tablespoons oil
1.5 cups water
salt as required
2 tablespoons chopped coriander leaves
For Hyderabadi Baingan Masala Paste:
1 medium to large onion, chopped
4 to 5 garlic cloves chopped (lahsun) – optional
1-inch ginger, chopped (adrak)
2 tablespoons desiccated coconut
2 tablespoons raw peanuts (moongphali)
2 tablespoons white sesame seeds (safed til)
1 teaspoon poppy seeds (khus khus)
1 teaspoon coriander seeds (sabut dhania)
½ teaspoon cumin seeds (jeera)
2-inch sticks of cinnamon (dalchini)
2 to 3 cloves (lavang)
1 tej patta (indian bay leaf)
½ teaspoon peppercorns (sabut kali mirch)
½ teaspoon caraway seeds (shah jeera)
1 to 2 black cardamom (badi elaichi)
1 tablespoon tightly packed seedless tamarind (imli)
2 to 3 green chilies, chopped (hari mirch)
1 tablespoon chopped coriander leaves, chopped (dhania patta)
½ to ⅔ cup water, for grinding
- Making Hyderabadi Baingan Masala Paste:
- Heat a tava and roast the following spices – 2 tablespoon raw peanuts (moongphali), 2 tablespoon white sesame seeds, 1 teaspoon poppy seeds, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, 2 inch cinnamon stick (dalchini), 2 to 3 cloves (lavang), 1 tejpatta (indian bay leaf), ½ teaspoon whole peppercorns (sabut kali mirch), ½ teaspoon caraway seeds (shahi jeera) and 1 to 2 black cardamoms (badi elaichi).
- When the spices become a light brown, add dry coconut to it.
- Roast the spices with the coconut. A lovely aroma of the roasted spices and coconut will fill your kitchen.
- Roast till the coconut gets light golden.
- Once the spices + coconut mixture cools down, then add this mixture in a grinder. Also add chopped onion, ginger, garlic, green chilies, coriander leaves and tamarind.
- Grind to a smooth paste with some water.
- Cooking baingan for Hyderabadi baingan:
- Quarter the baingan and soak them in salted water for 15-20 minutes.
- Drain after 15-20 minutes. In a pan heat 2 tbsp oil and add the baingan and 1 teaspoon salt. Saute over low fire for 8-10 minutes.
- The baingan should become tender.
- Making Hyderabadi baingan:
- In another pan or in the same pan heat the remaining oil. Add cumin seeds and let them splutter.
- Add ½ teaspoon turmeric powder (haldi).
- Now add the masala paste and start to saute it.
- Continue sautéing the masala paste.
- Saute the paste for about 9 to 10 minutes or till the oil starts to release from the sides.
- Now add 1.5 cups water. Mix well and then add the cooked baingan.
- Simmer for 6 to 7 minutes or till the hyderabadi baingan gravy thickens and you see oil floating on top.
- Check the taste of brinjal gravy and add more salt if required. Add coriander leaves and mix well.
- Serve hyderabadi baingan hot with rotis, phulkas, parathas, pooris or rice or biryani. This brinjal gravy goes very well as a side dish with biryani.