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We hope you got benefit from reading it, now let’s go back to hydrabadi began recipe. To make hydrabadi began you need 23 ingredients and 13 steps. Here is how you do it.
The ingredients needed to make Hydrabadi began:
- Take 2 tbsp oil
- Get 2 tbsp cumin seeds
- You need 2 tbsp mustard seeds
- Take 1/4 tbsp fenugreek seeds
- You need 3-4 dried red chillies
- Prepare 3-4 green chillies (add more for a more spicier version)
- Use 7-8 curry leaves
- Get 8 – 10 baby eggplants slit into 4 keeping the stem intact
- Prepare 2 medium sized onions sliced
- Get 1 tbsp ginger garlic paste
- Provide to taste salt
- Use 2 tbsp red chilli powder
- Get 1/2 tbsp turmeric powder
- Prepare 2 tbsp coriander powder
- Use 1 tbsp cumin powder
- Prepare 1/2 cup sour yoghurt
- Use Oil for frying eggplants
- Use 1 tbsp finally chopped mint leaves
- Use For the Nuts Paste:
- Prepare 1 tbsp finally chopped coariander leaves and few more for garnishing
- Prepare 1 tbsp peanuts
- Use 1 tbsp grated dry coconut
- You need 1 tbsp sesame seeds
Instructions to make Hydrabadi began:
- Wash the eggplants, pat them dry and slit into 4 keeping the stem intact.
- Take a wok, dry roast peanuts, coconut, sesame seeds separately and allow it to cool. Once cooled down,grind to make a smooth paste with these roasted ingredients using ½ cup water.
- In the same wok, smear little oil.
- After the oil heats up,add mustard seeds. After the mustard seeds crackle, add fenugreek seeds, cumin seeds, dry red chillies and curry leaves and mix them well.
- Add sliced onions. Saute till the onions get brown. Add ginger-garlic paste and saute for 30 seconds
- Add turmeric, cumin powder, coriander powder, red chilli powder, salt, and green chillies. Mix everything well.
- Add the peanut-coconut-seasme paste prepared in step 2. Cover and let it cook for 25-30 minutes on medium flame until the oil starts to separate out on the edges.
- In the meanwhile, add oil to another pan and fry the slit baby eggplants. Keep it aside on a paper towel to soak extra oil.
- After 30 mins, check on the gravy. It should have separated oil by now giving a nice and bright colour. - Add chopped mint and coriander leaves.
- Add yoghurt and mix well. Bring it to a boil. Now, cover it and cook for another 3-4 minutes.
- After adding yoghurt, the curry starts to look even more creamy and richer in texture
- Now is the time to add our fried eggplants to the gravy. Gently mix them in the gravy. Cook for another 3-4 minutes for the baby eggplants to absorb some flavors from the gravy. - Garnish with coriander or mint leaves.
- Serve hot with your favorite Biryani or Naan..
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