Hyderabadi Baingan Subzi
Recipe type: Curries
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)
- For the paste
- 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.
- 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.
- How to proceed
- Slit the brinjals lengthwise into four, leaving the stems on so the brinjals remain joined at the stem. Keep aside.
- Heat the oil in a pressure cooker, add the mustard seeds, fenugreek seeds and nigella seeds.
- When they crackle, add the brinjals, curry leaves and green chillies, and sauté over medium heat for a couple of minutes.
- Add the paste, ½ cup of water and salt and mix well. Pressure cook for 2 whistles.
- Serve hot garnished with coriander.