KHATTA BAINGAN (SOUR BRINJAL GRAVY)

1. 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.
   2. 

   

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.