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.
Maahi Gupta Updated 13 Jul, 22
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.