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indian-hyderabadi-baingan-recipe

Indian Hyderabadi Baingan Recipe

This is a delicious and spicy eggplant dish from Hyderabad, India.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 500 g Eggplants small, cut into quarters
  • 2 tablespoon Oil
  • 1 teaspoon Cumin Seeds
  • 1 cup Onion finely chopped
  • 2 teaspoon Ginger-Garlic Paste
  • 1 cup Tomato Puree
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Garam Masala
  • to taste Salt
  • 2 tablespoon Fresh Coriander Leaves chopped

Instructions 

  1. Heat oil in a pan and add cumin seeds.
  2. Add chopped onions and sauté until golden brown.
  3. Add ginger-garlic paste and sauté for a minute.
  4. Add tomato puree and cook until oil separates.
  5. Add turmeric, red chili powder, coriander powder, and salt. Mix well.
  6. Add the eggplants and mix well. Cover and cook on low heat until eggplants are tender.
  7. Sprinkle garam masala and chopped coriander leaves. Serve hot.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 400mg | Fiber: 5g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg

Keywords

Baingan, Eggplant, Hyderabadi
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