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Khatte Baingan

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Brinjal pieces cooked in tangy gravy

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 11-15 minutes

Servings : 4

Khatte Baingan

Main Ingredients

Tamarind pulp, Small brinjals

Cuisine

Hyderabadi

Course

Main Course-Veg

Level Of Cooking

Ingredients

  • Tamarind pulp
    2 tablespoons
  • Small brinjals
    400 grams
  • Oil
    for deep-frying
  • Mustard oil,filtered
    2 tablespoons
  • Onions
    2 medium
  • Ginger
    1 1/2 inch piece
  • Garlic
    10-15 cloves
  • Green chillies
    5
  • Cloves
    6-8
  • Turmeric powder
    1/4 teaspoon
  • Fennel seed (saunf) powder
    1 tablespoon
  • Cumin powder
    1 1/2 teaspoons
  • Water
    1 cup
  • Salt
    to taste
  • Kashmiri red chilli powder
    3/4 teaspoon

Method

Step 1


Quarter the brinjals. Heat sufficient oil in a kadai. Heat mustard oil in a non stick pan till it smokes. Let it cool slightly. Roughly chop onions and ginger and grind them with garlic cloves and a little water to a fine paste.

Step 2


Slit green chillies. Add cloves, green chillies, onion-ginger-garlic paste to the mustard oil and sauté. Deep fry brinjals till lightly coloured. Sauté the masala in the pan till the moisture evaporates.

Step 3


Add turmeric powder, fennel powder, cumin powder and mix well. Add 1 cup water and mix. Drain the brinjals and add to the gravy. Add salt, Kashmiri red chilli powder, tamarind pulp and mix. Cover and cook on low heat for 4-5 minutes. Serve hot.

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