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Hyderabadi Baingan Subzi

Hyderabadi Baingan Subzi
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Grated cauliflower replaces coconut to create a healthier and heart-friendly version of the traditional baghara baingan.
  • 6 small brinjals (baingan / eggplant)
  • ¼ tsp mustard seeds ( rai / sarson)
  • ¼ tsp fenugreek (methi) seeds
  • ¼ tsp nigella seeds (kalonji)
  • 8 to 10 curry leaves (kadi patta)
  • 2 green chillies, slit
  • 2 tsp oil
  • salt to taste
  • For The Paste
  • 2 tbsp sesame seeds (til)
  • 2 tbsp grated cauliflower
  • 2 tbsp roasted chana dal (daria)
  • 1 tsp chopped ginger (adrak)
  • 1 tsp chopped garlic (lehsun)
  • ¼ cup chopped onions
  • ¼ tsp turmeric powder (haldi)
  • 2 tsp coriander-cumin seeds (dhania-jeera) powder
  • 1 tsp chilli powder
  • ½ tsp tamarind (imli)
  • For The Garnish
  • 2 tbsp chopped coriander (dhania)
  1. For the paste
  2. Combine the sesame seeds, cauliflower, roasted chana dal, ginger, garlic and onions in a pan, and dry roast them over a slow flame till the flavours are released and the ingredients are lightly browned.
  3. Add the turmeric powder, coriander-cumin seed powder, chilli powder and tamarind and grind it to a smooth paste using ½ cup of water. Keep aside.
  4. How to proceed
  5. Slit the brinjals lengthwise into four, leaving the stems on so the brinjals remain joined at the stem. Keep aside.
  6. Heat the oil in a pressure cooker, add the mustard seeds, fenugreek seeds and nigella seeds.
  7. When they crackle, add the brinjals, curry leaves and green chillies, and sauté over medium heat for a couple of minutes.
  8. Add the paste, ½ cup of water and salt and mix well. Pressure cook for 2 whistles.
  9. Serve hot garnished with coriander.
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