Baingan Ka Dalcha or Brinjal and Lentil curry – Maimoona Yasmeen Recipes – Hyderabadwala

From Maimoona Yasmeen’s Recipes

Ingredients: For 4 to 5 servings

Mutton with bones: 150 grams
Tomatoes: 2
Green Brinjals (Hare baingan): 250 grams
Bengal gram or chana dal: 100 grams or 1 tea cup
Onion: 1 big
Ginger garlic paste: 1 tablespoon
Turmeric powder: ½ teaspoon
Salt: 1 teaspoon + 1 ½ teaspoon
Red chilli powder: 2 teaspoons
Cooking oil: 3 tablespoons
Tamarind water: 3/4th cup (Soak a handful of tamarind in 3/4th cup water for 10 to 15 minutes, squeeze to make 3/4th cup of tamarind water)
Bay leaves: 2 whole
Cinnamon (dalchini): 3 to 4 small sticks
Black clove (lavang): 1
Cardamoms (elaichi): 2
Curry leaves: ½ tea cup
Chopped coriander:  ½ tea cup
Whole green chillies: 4

Procedure:

1.    In a cooking pan, add oil. When the oil is hot, add chopped onion.

2.    Stir till the onions turn light brown.

3.    Add ginger garlic paste.  Saute for 15 seconds and add turmeric powder, 1 teaspoon salt, chopped tomatoes and mutton pieces with bones.

4.    Saute for 2 minutes till the oil separates.

5.    Add red chilli powder, mix well and add 1 tea cup of water.

6.    Close the lid and cook on low flame till the mutton gets semi tender.

7.    Meanwhile in a pressure cooker, add Bengal gram or chana dal and 300 ml of water.

8.     Close the lid and pressure cook for 2 minutes on high flame and for 10 minutes on low flame till the lentils gets tender. When it gets tender, add one cup of water and blend it into a fine paste. Keep this aside.

9.    When mutton gets semi tender, sauté till the oil separates.

10.    Add green brinjals, each slit vertically into four.

11.    Saute for 15 seconds and add ½ cup of water.

12.    Close the lid and simmer for 10 minutes or till the brinjals get tender.

13.    Add 3/4th cup of tamarind water, bengal gram paste, 350 ml of plain water, 1 ½ teaspoon salt, bay leaves, cinnamon, black clove, cardamoms, curry leaves, chopped coriander, whole green chillies, mix well and close the lid.

14.     Cook on medium flame for about 2 minutes and simmer for 10 to 15 minutes till the raw smell of tamarind disappears.

15.     Stir at times to prevent the lentils from getting stuck to the container.

Hyderabadi Baingan ka Dalcha or Brinjal and Lentil curry is ready.

 

Comments

 

Aparna says…
God bless you for uploading very easy and quick Hyderabadi dishes. Thankyou syed yasir and maimoona yasmeen

Leave a Reply

Your email address will not be published. Required fields are marked *