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Tuesday, May 13, 2014

KHATTA BAINGAN (SOUR BRINJAL GRAVY)



    1. Ingredients:
    2. 6-7 Brinjal
    3. 1 Big size onion
    4. 1/4 Tomato(optional)
    5. 4 pods Garlic
    6. 1 cup Tamarind Paste
    7. 1/2 tsp Chilli powder
    8. 1/2 tsp Turmeric Powder
    9. 1 tsp Salt
    10. DRY ROAST AND GRIND TO A PASTE:
    11. 1 handful Groundnut
    12. 1 tsp Sesame seeds
    13. 1/2 tsp poppy seeds
    14. 10-15 Pepper corns
    15. 1 tsp Cumin seeds
    16. FOR SPLUTTERING:
    17. 1/2 tsp Mustard seeds
    18. 1/4 tsp Urad dal
    19. 3-4 nos.-Pepper
    20. 1/4 tsp cumin seeds
    21. 5-6 Curry leaves
    22. 1-2 Dry red chillies
    23. 3 tbsp Oil

    Method:

    1.  Dry roast and grind.
   

1.Add oil in a kadai and add the slit brinjal and saute for 3-4 mins.
2.Keep the brinjal aside and add oil in the same kadai and add the spluttering items listed above.
3.Then add thinly sliced onion,garlic pods and saute till slightly brown.
4.Now add the tomato,chilli powder and turmeric powder.
5.Add salt and saute till oil oozes out.

 

6.Then add the brinjal and add little water and close with the lid and cook till it is semi-cooked.
7.Now add the ground paste and cook the brinjal along with the paste.
8.Cook till the raw smell goes off and the colour of the gravy will slightly change.
9.Add tamarind paste and cook well.


 

10.Sprinkle some coriander leaves.
  1. 11.Katta Baingan is done.
  2. NOTE:
    1.Do not cut the brinjal fully.Put 4 slits from the centre and cook with the stem.Do not cut it off.
     2.Add sesame oil for a tastier katta baingan. 


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