Hyderabadi Dum Baingan and Tomato Saar


An amalgamation of simple home cooked South Indian dishes. Hyderabadi baingan and Mangalorean tomato saar served with steamed rice.


The Baingan is spicy and tangy with a pickle like flavour to it. The recipe is courtesy veg recipes of India and I am a big fan of Dassana’s cooking.

The tomato saar is my moms recipe and its a super simple curry to enjoy with some steaming hot rice. Have some pickle or papad on the side and you don’t really need anything else.



For the curry base:

10-12 small brinjals
½ tsp turmeric powder/haldi
salt to taste
4 tbsp oil

For the masala paste:
3-4 dry red chilies
1 tsp cumin seeds/jeera
½ or tsp black pepper – make it to 1 tsp for a much more spicier dish
2-3 green cardamom/hari elaichi
2 inch cinnamom stick/dal chini
3-4 cloves/laung
1 small bay leaf/tej patta
1 tbsp white vinegar
2 large onion, chopped
1 inch ginger/adrak, chopped
5-6 garlic/lahsun, chopped

for garnish:
¼ cup chopped coriander leaves/dhania patta

1) slit the small brinjals without disjoining them.
2) heat 2 tbsp oil in a pan and fry the brinjals till they are half cooked. remove and keep aside.
3) heat 1 tbsp oil in a pan and add all the dry spices except for onions, ginger and garlic. fry the spices till they become aromatic.
4) grind the spices with chopped onions, garlic and ginger with the vinegar. add some water if the mixture is difficult to grind. make a smooth paste.
5) heat 1 tbsp oil. add the ground masala paste.
6) add turmeric and fry the masala for 4-5 minutes on a low flame.
add ¼ cup hot water.
7) cook until the water evaporates and the oil separates from the masala.
8) add the fried brinjals in the gravy. add salt.
9) stir carefully. cover tightly and cook on a low heat for 4-5 minutes.
serve dum ke baingan hot garnished with coriander leaves.

(reproduced from www.vegrecipesofindia.com)




4-5 tomatoes – blanch and peel skin

1 chopped onion

1 tsp mustard seeds

4-5 karipatta

4 dried Kashmiri red chillies

2-3 smashed garlic

2 tbsp rasam powder

chopped coriander

1) Purée 4-5 skinless tomatoes (I boil till the skin splits and peel it off)

2) In a vessel, heat oil, add mustard seeds, karipatta, dried red Kashmiri chillies, smashed whole garlic flakes, chopped onion. Fry it till golden.

3) Then add the purée, salt, 1 cup water and a heaped tbsp of rasam powder (u can add chilli powder also if u like it spicy).

4) Bring it to a boil and cook on sim for 5 mins. Adjust seasoning and consistency. Add more water if its thick.

5) Add chopped coriander leaves a minute before u shut the gas.