Indian Khatte Baingan (Tamarind Eggplant)
Khatte Baingan, a quintessential Indian dish, boasts the perfect balance of tangy and spicy flavors. A beloved dish across the country, this Brinjal (Eggplant/Aubergine) delicacy is often served with Biryani and is a must-have in most Muslim weddings. The variation of Khatte Baingan depends on regional preferences, but this version is prepared without curd, using tangy tomatoes and tamarind for a delightful twist. Whether served with phulkas, rotis, or as a side dish with rice, this vibrant dish is sure to steal the spotlight at any meal. It’s aromatic, rich in spices, and offers a comforting yet exciting flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Small Brinjal (Baingan / Eggplant) | 250 grams (crown removed and cut into 4 pieces each) |
| Oil | 4 tablespoons (for frying and cooking) |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Whole Black Peppercorns | 1 teaspoon |
| Mustard Seeds (Rai/ Kadugu) | 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 (Dhania) Leaves | 3 tablespoons, chopped |
| Oil for frying | As needed |
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Serving Size: Serves 4
Instructions
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Prep the Brinjal: Begin by washing the small brinjals thoroughly. Pat them dry using a towel. Once dry, cut them into quarters, removing the crown.
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Fry the Brinjal: Heat 4 tablespoons of oil in a pan and deep fry the brinjal pieces until they turn soft and slightly golden in color. Once done, transfer the fried brinjal to a plate and set them aside.
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Prepare Tamarind Water: Take a small lemon-sized ball of tamarind and soak it in warm water for a few minutes. Extract the pulp and set aside the tamarind water.
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Sauté Spices: In the same pan, heat 1 tablespoon of oil over medium heat. Add cumin seeds and mustard seeds. Sauté for about a minute until the seeds begin to splutter.
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Add Aromatics: Next, add black peppercorns and sesame seeds. Sauté them for a few seconds until they release their fragrance. Add ginger garlic paste and sauté until the raw smell disappears and the paste turns golden.
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Cook the Tomato Base: Add the tomato puree to the pan along with red chili powder, coriander powder, cumin powder, turmeric powder, and salt. Stir well and cook the mixture until the oil begins to separate from the masala, about 3-4 minutes.
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Simmer with Tamarind: Add the prepared tamarind water to the pan along with freshly chopped coriander leaves. Bring the mixture to a boil and let it cook for 2-3 minutes.
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Combine the Brinjal: Gently add the fried brinjal pieces to the gravy. Stir well, ensuring the brinjals are well coated in the spicy tamarind gravy. Allow it to cook for another minute.
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Final Simmer: Reduce the heat, cover the pan with a lid, and let the dish cook on low heat for about 5 minutes. This step allows the brinjals to absorb the flavors of the gravy while becoming tender.
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Serve: Once the brinjals are cooked and the gravy thickens, turn off the heat. Transfer the Khatte Baingan to a serving dish and garnish with fresh coriander leaves. Serve hot and enjoy!
Serving Suggestions
Khatte Baingan pairs wonderfully with Panchmel Dal, Kachumber Salad, and freshly made Phulkas for a wholesome, satisfying meal. It also complements Steamed Rice or Biryani for a festive touch, making it perfect for special occasions like weddings or family gatherings.
Nutritional Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 150 kcal |
| Protein | 3 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Fat | 8 g |
| Saturated Fat | 1 g |
| Sodium | 300 mg |
| Potassium | 500 mg |
| Vitamin A | 120 IU |
| Vitamin C | 20 mg |
| Calcium | 40 mg |
| Iron | 1.5 mg |
Recipe Tips
- Adjusting Spice Levels: If you prefer a milder version of Khatte Baingan, reduce the amount of red chili powder or skip the whole black peppercorns.
- Substitutes for Tamarind: In case tamarind is unavailable, you can substitute it with lemon juice or dry mango powder (amchur) for a tangy flavor.
- Make it Vegan: This dish is naturally vegan, making it a great addition to plant-based meals.
Enjoy the delightful and tangy flavors of Khatte Baingan in your kitchen today! Whether you are serving it for a special celebration or a weekday meal, it’s sure to become a family favorite.
