Dum Ke Baingan Recipe
A delicious side dish made with whole baby brinjal that is slit in the middle and sautéed until it becomes soft inside and charred on the outside and cooked in a spice and onion masala. Pack for your lunch box along with roti or paratha.
Dum Ke Baingan Recipe is a delicious side dish made with whole baby brinjal that is slit in the middle and sautéed until it becomes soft in the side and charred on the outside.
It is then cooked along with the ground spice and onion mixture until the masala losses all the moisture and turns thick. The brinjal is then mixed along with spicy onion mixture and cooked covered until it is well combined.
If you are looking for more Brinjal Recipes, here are some :
- 6 Small Green brinjal (green aubergine) , slit into four
- 1 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 1 Lemon juice
- Oil For the Masala
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 1 tablespoon Black pepper powder
- 3 Cloves (Laung)
- 1 Bay leaf (tej patta)
- 1 teaspoon Cumin seeds (Jeera)
- 2 Dry Red Chillies
- 2 Onion , chopped
- 1 inch Ginger , chopped
- 4 cloves Garlic
How to make Dum Ke Baingan Recipe
To begin making the Dum Ke Baingan Recipe, we will grind all the masala that are mentioned in the list, cardamom, cinnamon stick, black pepper powder, cloves, bay leaf, cumin seeds, dry red chillies, onion, ginger, garlic to a coarse paste by adding some water.
Heat a pan with oil, add whole brinjal that are slit and saute them for 10 minutes. Sprinkle some salt over it and cook it covered so that it gets cooked faster.
Once the brinjal becomes soft and turns dark brown then it is cooked. You can take them out and keep it aside until you make the gravy.
Add little more oil in the same pan , and add the ground masala into the pan and keep cooking until the gravy is cooked.
The gravy will slowly turn thick now add the roasted brinjal and drizzle lemon juice.
Combine the Dum Ke Baingan well and check for salt. Cover it and cook for at least 2 minutes and serve hot.