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.
- 10 Number Brinjal (Egg Plant, Small sized)
- 3/4 Cup Onion (Paste is recommended. You can grind raw Onion into paste.)
- 1/2 Cup Tomato (Paste is recommended. You can grind raw Tomato into paste.)
- 3/2 Tsp Salt
- 1 Tbsp Red Chili Powder
- 1 Tbsp Coriander Powder
- 1 Tbsp Mango Powder
- 1/4 Tsp Garam Masala
- 4 Number Green Chili (Finely chopped )
- 1 Tbsp Ginger (Paste is recommended. You can grind raw Ginger into paste.)
- 1/2 Tsp Cumin Seeds
- 3/4 Pinch Asafoetida
- 1 Tbsp Oil (Enough for frying Egg Plant)
- 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.
Refrigerate for up-to 3 days.
