Khatte Baingan

Brinjals cooked into a nice tangy gravy 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 list for Khatte Baingan

  • 16 small Brinjals
  • 2 tablespoons Tamarind
  • Stuffing
  • 1 inch piece Ginger peeled
  • 5 cloves Garlic peeled
  • 1 lemon size ball Tamarind
  • 2 tablespoons Oil
  • 2 medium Onions sliced thinly
  • 6 Green chillies finely chopped
  • to taste Salt
  • teaspoon Coriander powder
  • 1/2 teaspoon Cumin powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Garam masala powder
  • Oil
  • 6 1 inch stick Whole dry red chillies
  • 2 cloves Garlic peeled
  • 1/4 teaspoon Carom seeds (ajwain)
  • 1/4 teaspoon Mustard seeds
  • 1/4 teaspoon Cumin seeds
  • 8 Curry leaves
  • 1/2 cup Yogurt


  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