Khatte Baingan Small brinjals cooked in a sour gravy. This recipe is from FoodFood TV channel By Sanjeev Kapoor 20 Feb 2017 in Recipes Course New Update Main Ingredients Brinjal, Yogurt Cuisine Kashmiri Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Sour Level of Cooking Moderate Others Veg Advertisment Ingredients list for Khatte Baingan 8-10 small Brinjal 1/4 teaspoon Yogurt 2 tablespoons Oil 1/4 teaspoon Asafoetida 1 teaspoon Cumin seeds 1 teaspoon Onion seeds (kalonji) 1 teaspoon Fennel seeds (saunf) 1/2 cup Fresh coriander leaves roughly chopped 1/2 cup + for garnishing Fresh mint leaves roughly chopped 1 1/2 cups Yogurt 1 tablespoon Coriander powder 1/2 teaspoon Red chilli powder 1 1/2 teaspoons Dried mango powder to taste Salt Method Advertisment Peel the stem of the brinjals slightly, but do not separate them. Slit the brinjals from the bottom in a plus sign and soak them in water mixed with a pinch of turmeric powder. Heat 2 tbsps oil in a non stick kadai. Add asafoetida, cumin seeds, onion seeds, fennel seeds and saute till fragrant. Drain the brinjals and add, cover and cook for 8-10 minutes, stirring in between. Grind coriander leaves, mint leaves, green chillies and 3-4 tbsps yogurt to make chutney. Lower heat, add coriander powder, turmeric powder, red chilli powder and amchur and mix. Add salt and mix.Add 1½ cups yogurt and chutney and mix well. Cook for 4-5 minutes or till the gravy thickens. Transfer into a serving bowl, garnish with a mint sprig and serve hot. Nutrition Info Calories 499 Carbohydrates 23.3 Protein 15.9 Fat 38.2 Other Fiber Fiber- 11.7gm #Brinjal #Fresh coriander leaves #Fresh mint leaves #Oil #Salt #Yogurt 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