Hyderabadi Baingan Subzi

by Tarla Dalal

Hyderabadi Baingan Subzi, grated cauliflower replaces coconut to create a healthier and heart-friendly version of the traditional baghara baingan.

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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.

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Hyderabadi Baingan Subzi recipe - How to make Hyderabadi Baingan Subzi

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Preparation Time: 15 mins Cooking Time: 17 mins Total Time: 32 mins 3Makes 3 servings
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Ingredients

6 small brinjals
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 chillies , slit green chillies
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 onions
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)
1 tsp tamarind water

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method

For the paste

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.

How to proceed

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.