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.
Hyderabadi Baingan Subzi recipe - How to make Hyderabadi Baingan Subzi
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
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)
For the paste
- 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
- 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.
Hyderabadi Baingan Subzi (Low Cholesterol Recipes) Video by Tarla Dalal
| Energy | 108 cal |
| Protein | 3.6 g |
| Carbohydrates | 8.5 g |
| Fiber | 8.3 g |
| Fat | 6.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 145.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1.5 mg |
| Vitamin C | 18.6 mg |
| Folic Acid | 48.7 mcg |
| Calcium | 94.8 mg |
| Iron | 1.2 mg |
| Magnesium | 42 mg |
| Phosphorus | 96.4 mg |
| Sodium | 13.4 mg |
| Potassium | 295.4 mg |
| Zinc | 1.1 mg |