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Khatte Baingan
Main Ingredients | Tamarind pulp, Small brinjals |
Cuisine | Hyderabadi |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 2 tablespoons tamarind pulp
- 400 grams small brinjals
- Oil for deep-frying
- 2 tablespoons mustard oil
- 2 medium onions
- 1 1/2 inch ginger piece
- 10-15 garlic cloves
- 5 green chillies
- 6-8 cloves
- 1/4 teaspoon turmeric powder
- 1 tablespoon fennel seed (saunf) powder
- 1 1/2 teaspoons cumin powder
- Salt to taste
- 3/4 teaspoon Kashmiri red chilli powder
Method
- 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.
- 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.
- 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.
Nutrition Info
Calories | 831 |
Carbohydrates | 57.8 |
Protein | 9.9 |
Fat | 62.3 |
Other Fiber | Fiber- 32.8gm |
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