You are here: Home > Cuisine > Indian Veg Recipes > South Indian > South Indian Curries / Sabzis > Hyderabadi Baingan Subzi Hyderabadi Baingan Subzi by Tarla Dalal 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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Close 18 Oct 2019 This recipe has been viewed 73939 times Hyderabadi Baingan Subzi Video Hyderabadi Baingan Subzi recipe - How to make Hyderabadi Baingan Subzi Tags Hyderabadi Dishes, HyderabadiSouth Indian Curries / SabzisLow Cal SubzisIndian Curry recipes, North Indian, South Indian Easy Vegetarian CurrySauteIndian Pressure Cooker Preparation Time: 15 mins Cooking Time: 17 mins Total Time: 32 mins 3Makes 3 servings Show me for servings Ingredients 6 small brinjals2 tsp oil1/4 tsp mustard seeds ( rai / sarson)1/4 tsp fenugreek (methi) seeds1/4 tsp nigella seeds (kalonji)8 to 10 curry leaves (kadi patta)2 green chillies , slit green chillies salt to tasteFor The Paste2 tbsp sesame seeds (til)2 tbsp grated cauliflower2 tbsp roasted chana dal (daria)1/4 cup chopped onions1 tsp finely chopped ginger (adrak)1 tsp finely chopped garlic (lehsun)2 tsp coriander-cumin seeds (dhania-jeera) powder1 tsp chilli powder1/4 tsp turmeric powder (haldi)1 tsp tamarind waterFor The Garnish2 tbsp finely chopped coriander (dhania) Method For the pasteFor the pasteCombine 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 proceedHow to proceedSlit 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 servingEnergy108 calProtein3.6 gCarbohydrates8.5 gFiber8.3 gFat6.6 gCholesterol0 mgSodium13.4 mgClick here to view calories for Hyderabadi Baingan Subzi Hyderabadi Baingan Subzi (Low Cholesterol Recipes) Video by Tarla Dalal