Hyderabadi Baingan Subzi (Low Cholesterol Recipes) Video by Tarla Dalal Video by Tarla Dalal
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Hyderabadi Baingan Subzi Recipe (Low Cholesterol Recipes) Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
17 Mins
Total Time
32 Mins
Makes
3.00 servings
Ingredients
Main Ingredients
6 small brinjal (baingan / eggplant)
2 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
1/4 tsp nigella seeds (kalonji)
8 to 10 curry leaves (kadi patta)
2 green chilli ,
salt to taste
For The Paste
2 tbsp sesame seeds (til)
2 tbsp grated cauliflower
2 tbsp roasted chana dal (daria)
1/4 cup chopped onion
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped garlic (lehsun)
2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method
- 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.
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