Khatte Baingan

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