Hyderabadi Baingan Subzi
by Tarla Dalal
Added to 237 cookbooks
This recipe has been viewed 43267 times
Grated cauliflower replaces coconut to create a healthier and heart-friendly version of the traditional Hyderabadi Baghara Baingan. Although most people will not think of pressure-cooking brinjals, here we have opted for that method so as to retain the nutrients and reduce the oil required. As a result, this delicious Hyderabadi Baingan Subzi, with the lingering flavour of spices, ranging from nigella and sesame seeds to coriander and cumin, comes to us in a surprising zero cholesterol format.
- Combine the sesame seeds, cauliflower, roasted chana dal, onions ginger and garlic in a non-stick pan, and dry roast them on a medium flame for 1 to 2 minutes or till the flavours are released and the ingredients turn light brown in colour.
- Remove from the flame and allow it to cool slightly.
- Add the coriander-cumin seeds powder, chilli powder, turmeric powder, and tamarind water and blend in a mixer to a smooth paste using ½ cup of water. Keep aside.
- Slit each brinjal 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 the seeds crackle, add the curry leaves and green chillies and sauté on a medium flame for a few seconds.
- Add the brinjals and sauté on a medium flame for 1 to 2 minutes.
- Add the paste, 1 cup of water and salt and mix well cook on a medium flame for 1 to 2 minutes.
- Close the lid and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid.
- Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
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