How to make Khatte Baingan -
Brinjals cooked into a nice tangy gravy
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Brinjals (बैंगन), Tamarind (इमली)
Cuisine : Hyderabadi
Course : Main Course Vegetarian
For more recipes related to Khatte Baingan checkout Bharli Vangi, Eggplant Chilli Garlic, Achari Baingan, Baingan Bharta . You can also find more Main Course Vegetarian recipes like Burrito Bowl - SK Khazana Beans Thoran Bhindi in Hara Masala Khatti Arbi
Khatte Baingan Recipe Card
Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Khatte Baingan Recipe
Brinjals 16 small
Tamarind 2 tablespoons
Stuffing
Ginger peeled 1 inch piece
Garlic peeled 5 cloves
Tamarind 1 lemon size ball
Oil 2 tablespoons
Onions sliced thinly 2 medium
Green chillies finely chopped 6
Salt to taste
Coriander powder teaspoon
Cumin powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Garam masala powder 1/2 teaspoon
FOR THE TEMPERING
Oil
Whole dry red chillies 6 1 inch stick
Garlic peeled 2 cloves
Carom seeds (ajwain) 1/4 teaspoon
Mustard seeds 1/4 teaspoon
Cumin seeds 1/4 teaspoon
Curry leaves 8
Yogurt 1/2 cup
Method
Step 1
Slit brinjals into four, without cutting them through and keeping the stalk intact. Soak in water. For the stuffing, grind ginger and garlic to a smooth paste. Soak tamarind in warm water for about half an hour, squeeze and strain the pulp. Heat two tablespoons of oil in a frying pan, add onions and stir-fry until translucent. Add ginger-garlic paste, stir-fry until devoid of raw flavours.
Step 2
Add green chillies and stir. Add tamarind pulp, salt, coriander powder, cumin powder and turmeric powder. Stir-fry till oil separates. Sprinkle garam masala and remove. Set aside to cool. Preheat the oven to 225º C. Grind the masala in a blender to a fine paste.
Step 3
Stuff the masala in between the slits of the brinjals and set aside. Brush a baking tray with one teaspoon of oil, arrange the brinjals and bake them for fifteen minutes at 225 º C. Alternatively shallow fry, covered, in a frying pan. Once cooked remove them onto a serving platter.
Nutrition Info
Calories : 872 Kcal
Carbohydrates : 45.4 gm
Protein : 13.3 gm
Fat : 70.9 gm
Other : Fiber- 27.6gm
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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.
