Khatte Baingan

Ingredients

• 2 tablespoons tamarind pulp
• 400 grams small brinjals
• Oil for deep-frying
• 2 tablespoons mustard oil
• 2 medium onions
• 1 1/2 inch ginger piece 
• 10-15 garlic cloves 
• 5 green chillies
• 6-8 cloves
• 1/4 teaspoon turmeric powder
• 1 tablespoon fennel seed (saunf) powder
• 1 1/2 teaspoons cumin powder
• Salt to taste
• 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