Hyderabadi Baingan Subzi
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Tarla Dalal
• 27 November, 2014
Table of Content
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.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
17 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
32 Mins
Makes
3 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)
- fresh low fat curd (dahi)
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.
- 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.
Hyderabadi Baingan Subzi recipe, Low Cholesterol Recipes Video by Tarla Dalal
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Hyderabadi Baingan Subzi recipe with step by step photos
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
| Energy | 108 cal |
| Protein | 3.6 g |
| Carbohydrates | 8.5 g |
| Fiber | 8.3 g |
| Fat | 6.6 g |
| Cholesterol | 0 mg |
| Sodium | 13.4 mg |
Click here to view Calories for Hyderabadi Baingan Subzi
The Nutrient info is complete
