Name: Hyderabadi Dum ke Baingan recipe by Rita Arora at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 10-12 small brinjals; ½ tsp turmeric powder; Salt to taste; Other Ingredients:; 4 tbsp oil; For the masala paste:; 1 tsp cumin seeds; 2-green cardamom; 1 -inch cinnamom stick; 2 cloves; 1 small bay leaf; 1 tbsp malt vinegar or white vinegar; 1 large onion ( paste); 1 tsp Ginger paste; 2-3 dry red chilies; 1/2 tsp garlic paste; For garnish: 1/4 cup chopped coriander leaves

Ingredients Serving: 4

10-12 small brinjals
½ tsp turmeric powder
Salt to taste
Other Ingredients:
4 tbsp oil
For the masala paste:
1 tsp cumin seeds
2-green cardamom
1 -inch cinnamom stick
2 cloves
1 small bay leaf
1 tbsp malt vinegar or white vinegar
1 large onion ( paste)
1 tsp Ginger paste
2-3 dry red chilies
1/2 tsp garlic paste
For garnish: 1/4 cup chopped coriander leaves

Instructions

Slice the long aubergines vertically, if using small brinjals, then slit the brinjals without disjoining them. Sprinkle some salt on brinjals. Heat 2 tbsp oil in a pan and fry the aubergines till they are half cooked, remove and keep aside.
Alternatively you can spray/brush some oil on the aubergines and bake on a greased tray at 180 degrees celsius for 12-15 minutes.
Heat 1 tbsp oil in a pan and add the all the dry spices except for onions, ginger and garlic, fry the spices till they become aromatic.
Add ginger garlic paste, let it brown, add onions, and turmeric and fry the masala for 4-5 minutes on a low flame.
Add ¼ cup hot water.cook until the water evaporates and the oil separates from the masala.add the fried or baked aubergines in the gravy.
Add salt and vinegar, stir carefully. cover tightly and cook on a low heat for 4-5 minutes.
Serve dum ke baingan hot garnished with coriander leaves.

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