Khatte Baingan Recipe
A vegetarian Indian recipe with small brinjal (baingan / eggplant) - (crown removed and cut into 4 pieces each), sunflower oil, cumin seeds (jeera). Ready in 25 min, serves 4.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Khatte Baingan recipe, wash and pat dry the cut Brinjals with a towel
small brinjal (baingan / eggplant) - (crown removed and cut into 4 pieces each)(250 grams) - 2
Heat oil in a pan and deep fry the brinjals till they turn soft and slightly change colour
small brinjal (baingan / eggplant) - (crown removed and cut into 4 pieces each)(250 grams) - 3
Once done, transfer the fried brinjals to a plate and keep ready
small brinjal (baingan / eggplant) - (crown removed and cut into 4 pieces each)(250 grams) - 4
Wash and extract the pulp of tamarind and keep this tamarind water ready as well
tamarind - small lemon sized ball(1) - 5
Now heat oil in a pan, add cumin seeds and mustard seeds and saute for a minute
cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)sesame seeds (til seeds)(1 teaspoon)cumin powder (jeera)(1/2 teaspoon) - 6
Next add black peppercorns and sesame seeds and saute for a few seconds
cumin seeds (jeera)(1 teaspoon)whole black peppercorns(1 teaspoon)mustard seeds(1/2 teaspoon)sesame seeds (til seeds)(1 teaspoon) - 7
Then add ginger garlic paste and sauté till the raw smell goes
ginger garlic paste(1/2 tablespoon) - 8
Add tomato puree, red chilli powder, cumin powder, coriander powder, turmeric powder and salt and mix well
cumin seeds (jeera)(1 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)cumin powder (jeera)(1/2 teaspoon)salt(1/2 teaspoon)coriander (dhania) leaves - chopped(3 tablespoon) - 9
Cook till oil starts separating
- 10
Then add coriander leaves and tamarind water
tamarind - small lemon sized ball(1)coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - chopped(3 tablespoon) - 11
Bring the gravy to a boil and cook for a couple of minutes
- 12
Finally add the fried Brinjals, mix well and cook for a minute
small brinjal (baingan / eggplant) - (crown removed and cut into 4 pieces each)(250 grams) - 13
Then reduce heat, close a lid and cook for about 5 minutes till the brinjals are cooked and have absorbed the masalas
small brinjal (baingan / eggplant) - (crown removed and cut into 4 pieces each)(250 grams) - 14
When the brinjals have cooked and the gravy has become thick, switch off the gas
small brinjal (baingan / eggplant) - (crown removed and cut into 4 pieces each)(250 grams) - 15
Transfer the Khatte Baingan to a serving bowl and serve hot
- 16
Serve Khatte Baingan along with Panchmel Dal, Kachumber Salad and Phulkas for a weekday meal
Nutrition Facts
Per serving
Rate this recipe
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Khatte Baingan Recipe
A vegetarian Indian recipe with small brinjal (baingan / eggplant) - (crown removed and cut into 4 pieces each), sunflower oil, cumin seeds (jeera). Ready in 25 min, serves 4.
Curated byAarav Mehta🇮🇳
Directions
16 steps- 1
To begin making the Khatte Baingan recipe, wash and pat dry the cut Brinjals with a towel
small brinjal (baingan / eggplant) - (crown removed and cut into 4 pieces each)(250 grams) - 2
Heat oil in a pan and deep fry the brinjals till they turn soft and slightly change colour
small brinjal (baingan / eggplant) - (crown removed and cut into 4 pieces each)(250 grams) - 3
Once done, transfer the fried brinjals to a plate and keep ready
small brinjal (baingan / eggplant) - (crown removed and cut into 4 pieces each)(250 grams) - 4
Wash and extract the pulp of tamarind and keep this tamarind water ready as well
tamarind - small lemon sized ball(1) - 5
Now heat oil in a pan, add cumin seeds and mustard seeds and saute for a minute
cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)sesame seeds (til seeds)(1 teaspoon)cumin powder (jeera)(1/2 teaspoon) - 6
Next add black peppercorns and sesame seeds and saute for a few seconds
cumin seeds (jeera)(1 teaspoon)whole black peppercorns(1 teaspoon)mustard seeds(1/2 teaspoon)sesame seeds (til seeds)(1 teaspoon) - 7
Then add ginger garlic paste and sauté till the raw smell goes
ginger garlic paste(1/2 tablespoon) - 8
Add tomato puree, red chilli powder, cumin powder, coriander powder, turmeric powder and salt and mix well
cumin seeds (jeera)(1 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)cumin powder (jeera)(1/2 teaspoon)salt(1/2 teaspoon)coriander (dhania) leaves - chopped(3 tablespoon) - 9
Cook till oil starts separating
- 10
Then add coriander leaves and tamarind water
tamarind - small lemon sized ball(1)coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - chopped(3 tablespoon) - 11
Bring the gravy to a boil and cook for a couple of minutes
- 12
Finally add the fried Brinjals, mix well and cook for a minute
small brinjal (baingan / eggplant) - (crown removed and cut into 4 pieces each)(250 grams) - 13
Then reduce heat, close a lid and cook for about 5 minutes till the brinjals are cooked and have absorbed the masalas
small brinjal (baingan / eggplant) - (crown removed and cut into 4 pieces each)(250 grams) - 14
When the brinjals have cooked and the gravy has become thick, switch off the gas
small brinjal (baingan / eggplant) - (crown removed and cut into 4 pieces each)(250 grams) - 15
Transfer the Khatte Baingan to a serving bowl and serve hot
- 16
Serve Khatte Baingan along with Panchmel Dal, Kachumber Salad and Phulkas for a weekday meal
About this recipe
A vegetarian Indian recipe with small brinjal (baingan / eggplant) - (crown removed and cut into 4 pieces each), sunflower oil, cumin seeds (jeera). Ready in 25 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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