Khatte Baingan

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

1. 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.
2. 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.
3. 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