7/25/2019 Amina Creations_ Khatte Baingan _ Sour Brinjal Gravy

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KHATTE BAINGAN / SOUR BRINJAL GRAVY 

Khatte Baingan is a very popular Brinjal (Eggplant/ Aubergine) delicacy served throughout the

country. It is a must have with Biryani and tastes delicious. The recipe of this dish varies from

region to region. Some recipes call for curds but we prepare this dish using tomatoes and

tamarind. Khatte Baingan can also be served with chapathis, rotis or as a side dish with rice.

 Ingredients

¼ kilo Brinjals cut into 4 pieces

4 tbsp oil

1 tsp cumin seeds

1 tsp black peppercorns

1 tsp sesame seeds (til)½ tbsp ginger garlic paste

2 tomatoes deseeded and pureed

1 small lemon sized ball tamarind

1 tsp red chilli powder

1 tsp coriander powder

¼ tsp turmeric powder

½ tsp cumin powder

½ tsp salt

7/25/2019 Amina Creations_ Khatte Baingan _ Sour Brinjal Gravy

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coriander leaves

Oil for frying

 Method 

 Wash and pat dry the Brinjals with a towel, and deep fry in oil till it slightly changes colour. Once

done, transfer this to a plate and set aside. Wash and extract the pulp of tamarind and keep ready.

Now heat oil in a pan, add cumin seeds and saute for a minute. Next add black peppercorns and

sesame seeds and saute for a few seconds. Then add ginger garlic paste and sauté till the raw 

smell goes. Then add tomato puree, red chilli powder, cumin powder, coriander powder, turmeric

powder and salt. Mix well and cook till oil starts separating. Then add coriander leaves and

tamarind pulp. Bring the gravy to a boil and finally add the fried Brinjals. Stir well and continue

to cook for a minute. Then reduce heat, close a lid and cook for 5 minutes or till the gravy starts

thickening. Delicious Khatte Baingan is ready to be served.