How to make Khatte Baingan - Brinjal pieces cooked in tangy gravy

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

Main Ingredients : Tamarind pulp (इमली का पल्प ), Small brinjals (छोटे बैंगन)

Cuisine : Hyderabadi

Course : Main Course Vegetarian

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Khatte Baingan Recipe Card

Khatte Baingan
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Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

For more recipes related to Khatte Baingan checkout Khatti Mithi Phalli. You can also find more Main Course Vegetarian recipes like Laal Saag Curry, Salt and Vinegar Potatoes, Palak Parippu, Shahi Paneer.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Khatte Baingan Recipe

  • 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.