Khatte Baingan Recipe – Fried EggPlant Thick Gravy – Video

Khatte Baingan is for Egg-Plant lovers. Made by frying brinjal, adding thick, spicy and sour gravy to be part of main course. Serve with Chicken or Chapati.

Written by Maahi Gupta
  By Maahi Gupta          Updated  15 Nov, 17



Khatte Baingan is a very tasty dish for people who love to eat Baingan. I am specifically saying people who love it as i know many people in my friend circle (including my husband) who does not like it. They don't have any reason for it...but they don't like eating Baingan. Do you know the reason?

I tried multiple recipes and convincing my husband to try them but he did not. He does not even eat the evergreen Baingan Bharta.

This recipe is certainly an exception as he tried it and liked it too. And you can guess the reason behind shooting this recipe here.

I hope you will also like it and would help convincing anyone at your home also give a try to the so called King of vegetables ...The King Baingan.


5 min Prep
20 min Cook
Yield  12 Pieces of Khatte Baigan (Good for 4 people)
Nutrition Facts
Khatte Baingan Recipe - Fried EggPlant Thick Gravy - Video
Amount Per Serving
Calories 37 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.2g 1%
Trans Fat 0.004g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 0.2mg 0%
Sodium 298mg 12%
Potassium 165mg 5%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 3g
Protein 1g 2%
Vitamin A 3%
Vitamin C 20%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.


  • The first step is to remove the cap of Baigan and slice it from the center to break into two pieces.
  • Add 1/4 Cup (Our 1 Cup = 240 ML) of Oil in a pan and heat it on high flame for 1 minute.
  • Once oil gets hot, add Baigan for shallow frying.
  • We have to fry them from both sides until they turn golden brown in color.
  • Flip them when they are done from one side. Also, turn the stove on medium flame now.
  • Once they turn golden brown from each side, take them out of Oil and keep aside.
  • Baigan are now fried. We need to make the spicy and khatta masala now.
  • Using the same pan and left-over Oil from Baigan frying, add Cumin seeds, Asafoetida, Onion and Ginger paste.
  • Cook them until they turn light golden brown. Keep the stove on medium flame.
  • Once they turn light golden brown, add Tomato paste and Green chilli. Cook them on medium flame for about 1 min.
  • Now add Mango powder, Coriander powder, Red chilli powder, Garam Masala and Salt. Mix well.
  • Let it cook on medium flame for about 2 minutes.
  • After 2 minutes, add 1/8 cup water to liquidate the paste a bit and let it cook for another 1 minute.
  • After a minute of cooking, Khatta masala is ready.
  • Add fried baigan in masala paste. Mix well.
  • Turn the flame on low. Cover the pan with lid and let it cook for another 2 minute.
  • After 2 minutes, Switch off the stove.
  • Khatte Baingan are ready to sever hot with Chapati, Paratha or Poori.

  •  Storage and Serving Suggestions

    Refrigerate for up-to 3 days.

    Recipe Recipe In English