How to make Khatte Baingan -
Brinjal pieces cooked in tangy gravy
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Tamarind pulp (इमली का पल्प ), Small brinjals (छोटे बैंगन)
Cuisine : Hyderabadi
Course : Main Course Vegetarian
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For more recipes related to Khatte Baingan checkout Khatti Mithi Phalli. You can also find more Main Course Vegetarian recipes like Kachcha Sev Tameta nu Shaak Lychee Paneer Methi Baingan Masala Kashipal
Khatte Baingan Recipe Card
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Khatte Baingan Recipe
Tamarind pulp 2 tablespoons
Small brinjals 400 grams
Oil for deep-frying
Mustard oil filtered 2 tablespoons
Onions 2 medium
Ginger 1 1/2 inch piece
Garlic 10-15 cloves
Green chillies 5
Cloves 6-8
Turmeric powder 1/4 teaspoon
Fennel seed (saunf) powder 1 tablespoon
Cumin powder 1 1/2 teaspoons
Water 1 cup
Salt to taste
Kashmiri red chilli powder 3/4 teaspoon
Method
Step 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.
Step 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.
Step 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
Calories : 831 Kcal
Carbohydrates : 57.8 gm
Protein : 9.9 gm
Fat : 62.3 gm
Other : Fiber- 32.8gm
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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.
