Khatte Baingan Recipe: A Flavorful Indian Delight
Khatte Baingan, a tangy and spicy eggplant dish, is a traditional Indian recipe that is rich in flavors and aromas. This dish blends the natural sweetness of brinjal (eggplant) with the tartness of tamarind and the earthy spices, creating a mouthwatering experience. It is a perfect accompaniment for a variety of Indian meals, especially paired with rice, dal, or roti. Whether you’re cooking for a special occasion or a simple weeknight dinner, Khatte Baingan will undoubtedly impress your guests.
Ingredients for Khatte Baingan
Here’s what you will need to create this delicious Khatte Baingan:
| Ingredient | Quantity |
|---|---|
| Small Brinjal (Baingan / Eggplant) | 250 grams (crown removed and cut into 4 pieces each) |
| Sunflower Oil | 4 tablespoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Whole Black Peppercorns | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Sesame Seeds (Til Seeds) | 1 teaspoon |
| Ginger Garlic Paste | 1/2 tablespoon |
| Tomatoes | 2 (deseeded and pureed) |
| Tamarind | Small lemon-sized ball |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Coriander Leaves (Dhania) | 3 tablespoons (chopped) |
| Sunflower Oil (for frying) | As needed |
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 180 kcal |
| Protein | 2 grams |
| Carbohydrates | 20 grams |
| Fat | 12 grams |
| Fiber | 5 grams |
| Sodium | 300 mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 5 minutes |
| Cooking Time | 20 minutes |
| Total Time | 25 minutes |
| Servings | 4 |
Instructions to Make Khatte Baingan
Follow these easy steps to prepare Khatte Baingan at home:
-
Prepare the Brinjals (Eggplants):
- Start by washing the small brinjals thoroughly. After washing, pat them dry using a clean towel.
- Cut the brinjals into 4 pieces, removing the crown before cutting.
-
Fry the Brinjals:
- Heat sunflower oil in a frying pan. Once the oil is hot, deep fry the brinjal pieces until they soften and turn slightly golden. Be sure to cook them thoroughly but gently.
- Remove the fried brinjals from the oil and set them aside on a plate. Drain the excess oil.
-
Prepare Tamarind Water:
- Take a small lemon-sized ball of tamarind and soak it in a little warm water. Extract the pulp by squeezing and set the tamarind water aside for later use.
-
Cook the Masala (Spice Mix):
- In another pan, heat some more sunflower oil. Add cumin seeds and mustard seeds. Sauté for about a minute until they begin to crackle.
- Add the whole black peppercorns and sesame seeds to the pan. Continue sautéing for another 30 seconds to release their flavors.
- Now add ginger garlic paste and sauté until the raw smell disappears, about 2 minutes.
-
Add the Tomatoes and Spices:
- Add the pureed tomatoes into the pan along with red chili powder, coriander powder, turmeric powder, cumin powder, and salt. Stir well to combine all the ingredients.
- Cook the masala mixture on medium heat until the oil begins to separate from the spices, which should take about 5 minutes.
-
Incorporate the Tamarind Water:
- Add the fresh coriander leaves and the prepared tamarind water into the pan. Stir to combine and bring the mixture to a boil. Let it cook for a couple of minutes to allow the flavors to meld together.
-
Combine Fried Brinjals with the Gravy:
- Gently add the fried brinjals into the simmering gravy. Mix carefully, ensuring the brinjal pieces are coated with the tangy, spicy masala.
- Let the mixture cook for another minute, allowing the brinjals to absorb the flavors.
-
Simmer and Serve:
- Reduce the heat, cover the pan, and cook for another 5 minutes until the brinjals are tender and have fully absorbed the spices and tamarind gravy.
- Once the dish has thickened and the brinjals are well-cooked, remove the pan from the heat.
-
Serving Suggestions:
- Transfer the Khatte Baingan to a serving dish. Garnish with additional chopped coriander leaves for a burst of freshness.
- Serve hot with your choice of accompaniments such as Panchmel Dal, Kachumber Salad, and Phulkas for a complete and satisfying Indian meal.
Tips for Perfect Khatte Baingan
- Fry the Brinjals Well: Make sure the brinjals are fried until they are soft but not overly crisp. This helps them soak up the flavorful masala without becoming soggy.
- Tamarind Water: Adjust the amount of tamarind based on your preferred level of tartness. You can always add a little more if you enjoy a more tangy flavor.
- Spice Level: If you like a spicier dish, feel free to increase the amount of red chili powder or add a couple of green chilies while sautéing the ginger garlic paste.
Why You’ll Love Khatte Baingan
Khatte Baingan offers a delightful combination of tangy tamarind, aromatic spices, and the tender texture of fried brinjal, making it a comforting and flavorful dish. The sweetness of the brinjals balances the acidity of the tamarind, while the blend of spices gives it an unmistakable Indian taste. This dish is a crowd-pleaser, making it perfect for lunch, dinner, or even special occasions.
Enjoy this traditional Indian recipe as a side dish or main course, and delight your taste buds with every bite!
