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Khatte Baingan

Aubergines or brinjals cooked in a tangy spicy curry with tamarind, ginger and chillies. Serve this with bread of your choice. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Brinjals, Tamarind
Cuisine Hyderabadi
Course Main Course Vegetarian
Prep Time 31-40 minutes
Cook time 26-30 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients 

  • 16 small brinjals

Stuffing

  • 1 inch ginger piece, peeled
  • 5 garlic cloves, peeled
  • 1 lemon sized tamarind ball 
  • 2 tablespoons oil
  • 2 medium onions, sliced thinly
  • 6 green chillies, finely chopped
  • Salt to taste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder

 

Method

  1. Slit brinjals into four, without cutting them through and keeping the stalk intact. Soak in water. For the stuffing, grind ginger and garlic to a smooth paste. Soak tamarind in warm water for about half an hour, squeeze and strain the pulp. Heat two tablespoons of oil in a frying pan, add onions and stir-fry until translucent. Add ginger-garlic paste, stir-fry until devoid of raw flavours.
  2. Add green chillies and stir. Add tamarind pulp, salt, coriander powder, cumin powder and turmeric powder. Stir-fry till oil separates. Sprinkle garam masala and remove. Set aside to cool. Preheat the oven to 225º C. Grind the masala in a blender to a fine paste.
  3. Stuff the masala in between the slits of the brinjals and set aside. Brush a baking tray with one teaspoon of oil, arrange the brinjals and bake them for fifteen minutes at 225 º C. Alternatively shallow fry, covered, in a frying pan. Once cooked remove them onto a serving platter.

Nutrition Info

Calories 872
Carbohydrates 45.4
Protein 13.3
Fat 70.9
Other Fiber Fiber- 27.6gm
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