5 vegetarian Hyderabadi recipes you need to try at home
Apart from being known for its rich cultural history, Hyderabad is also popular for its delectable cuisine, which is an amalgamation of Mughlai, Turkish, Arabic, and South Asian food, along with the influences of Marathwada and Telangana cuisines However, Hyderabadi cuisine is not only known for its meaty delicacies but also for several scrumptious vegetarian dishes. Here are five vegetarian Hyderabadi recipes to try.
Bagara baingan
Slit brinjals and deep-fry them in oil until a little tender. Grind grated dry coconut with cumin seeds, sesame seeds, roasted coriander, and a little water. Saute onions, garlic, and ginger in oil. Add curry leaves, ground mixture, tamarind paste, red pepper, turmeric, and salt, and saute again. Add the brinjals and water, boil, and simmer well. Garnish with coriander and serve hot.
Hyderabadi khatti dal
Saute chopped tomatoes, salt, ginger-garlic paste, green chilies, red chili powder, and turmeric powder in an oil-greased pressure cooker. Add toor dal and cook well for a few whistles. Add tamarind water and stir well. For the tempering, saute mustard seeds, cumin seeds, and garlic in ghee. Add curry leaves and red chilies and cook well. Pour the tempering over the dal. Serve hot.
Chowgra
Chowgra is a special Nawabi sabzi from Hyderabad. Fry carrots, beans, peas, brinjal, cauliflower, and capsicum in oil and keep aside. Fry onions with ginger and garlic in the same pan. Add turmeric, salt, chili powder, and a little water and simmer. Add fried vegetables and yogurt and cook. Add cardamons, cloves, bay leaf, caraway seeds juice, and lemon juice, mix, and serve.
Mirchi ka saalan
Grind together white sesame seeds, grated dry coconut, peanuts, and poppy seeds into a paste. Saute black sesame seeds, fenugreek seeds, onion seeds, and curry leaves in oil. Add the ground paste, chili powder, turmeric, salt, cumin, and coriander, and saute well. Add fried slit green chilies, tamarind water, and normal water, boil the mixture, and simmer for five minutes. Serve hot.
Hyderabadi chana dal biryani
Wash and soak chana dal in water for 45 minutes. Also, soak basmati rice in water for 15-20 minutes. Saute bay leaf, star anise, slit green chilies, mace, cloves, cardamom, and cinnamon stick in a ghee-greased pressure cooker. Add cilantro, mint leaves, garam masala, salt, and turmeric powder, and mix well. Add rice, soaked dal, and water and pressure cook the biryani.
