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. By Sanjeev Kapoor 05 May 2016 in Recipes Veg 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 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. 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. 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 #Brinjals #FOR THE TEMPERING #Mustard seeds #Stuffing #Tamarind #Whole dry red chillies Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article