Khatte Baingan Brinjal pieces cooked in tangy gravy This recipe is from FoodFood TV channel By Sanjeev Kapoor 20 Feb 2017 in Recipes Course New Update Main Ingredients Tamarind pulp, Small brinjals Cuisine Hyderabadi Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Veg Ingredients list for Khatte Baingan 2 tablespoons Tamarind pulp 400 grams Small brinjals for deep-frying Oil 2 tablespoons Mustard oil filtered 2 medium Onions 1 1/2 inch piece Ginger 10-15 cloves Garlic 5 Green chillies 6-8 Cloves 1/4 teaspoon Turmeric powder 1 tablespoon Fennel seed (saunf) powder 1 1/2 teaspoons Cumin powder 1 cup Water to taste Salt 3/4 teaspoon Kashmiri red chilli powder Method Quarter the brinjals. Heat sufficient oil in a kadai. Heat mustard oil in a non stick pan till it smokes. Let it cool slightly. Roughly chop onions and ginger and grind them with garlic cloves and a little water to a fine paste. Slit green chillies. Add cloves, green chillies, onion-ginger-garlic paste to the mustard oil and sauté. Deep fry brinjals till lightly coloured. Sauté the masala in the pan till the moisture evaporates. Add turmeric powder, fennel powder, cumin powder and mix well. Add 1 cup water and mix. Drain the brinjals and add to the gravy. Add salt, Kashmiri red chilli powder, tamarind pulp and mix. Cover and cook on low heat for 4-5 minutes. Serve hot. Nutrition Info Calories 831 Carbohydrates 57.8 Protein 9.9 Fat 62.3 Other Fiber Fiber- 32.8gm #Cloves #Cumin powder #Fennel seed (saunf) powder #Garlic #Ginger #Green chillies #Kashmiri red chilli powder #Oil #Onions #Salt #Small brinjals #Tamarind pulp #Turmeric powder #Water 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