How to make Khatte Baingan -

Brinjals cooked into a nice tangy gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brinjals (बैंगन), Tamarind (इमली)

Cuisine : Hyderabadi

Course : Main Course Vegetarian

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For more recipes related to Khatte Baingan checkout Bharli Vangi, Eggplant Chilli Garlic, Achari Baingan, Baingan Bharta . You can also find more Main Course Vegetarian recipes like Aloo Hyderabadi Rajma And Soya Keema Mangodi Panchphoran Vratwale Aloo-SK Khazana

Khatte Baingan

Khatte Baingan Recipe Card

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Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Khatte Baingan Recipe

  • Brinjals 16 small

  • Tamarind 2 tablespoons

  • Stuffing

  • Ginger peeled 1 inch piece

  • Garlic peeled 5 cloves

  • Tamarind 1 lemon size ball

  • Oil 2 tablespoons

  • Onions sliced thinly 2 medium

  • Green chillies finely chopped 6

  • Salt to taste

  • Coriander powder teaspoon

  • Cumin powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Garam masala powder 1/2 teaspoon

  • FOR THE TEMPERING

  • Oil

  • Whole dry red chillies 6 1 inch stick

  • Garlic peeled 2 cloves

  • Carom seeds (ajwain) 1/4 teaspoon

  • Mustard seeds 1/4 teaspoon

  • Cumin seeds 1/4 teaspoon

  • Curry leaves 8

  • Yogurt 1/2 cup

Method

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.