Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, hydrabadi began. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Hydrabadi began is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Hydrabadi began is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have hydrabadi began using 23 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Hydrabadi began:
- Take 2 tbsp oil
- Take 2 tbsp cumin seeds
- Prepare 2 tbsp mustard seeds
- Take 1/4 tbsp fenugreek seeds
- Prepare 3-4 dried red chillies
- Make ready 3-4 green chillies (add more for a more spicier version)
- Take 7-8 curry leaves
- Get 8 – 10 baby eggplants slit into 4 keeping the stem intact
- Take 2 medium sized onions sliced
- Prepare 1 tbsp ginger garlic paste
- Prepare to taste salt
- Get 2 tbsp red chilli powder
- Prepare 1/2 tbsp turmeric powder
- Take 2 tbsp coriander powder
- Get 1 tbsp cumin powder
- Prepare 1/2 cup sour yoghurt
- Get Oil for frying eggplants
- Take 1 tbsp finally chopped mint leaves
- Make ready For the Nuts Paste:
- Prepare 1 tbsp finally chopped coariander leaves and few more for garnishing
- Prepare 1 tbsp peanuts
- Prepare 1 tbsp grated dry coconut
- Prepare 1 tbsp sesame seeds
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Steps 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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So that is going to wrap this up with this special food hydrabadi began recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
