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
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.