Khatte Baingan
A delightful North Indian curry where baby eggplants are simmered in a tangy, spicy gravy made with tamarind and aromatic spices. This dish pairs perfectly with hot rotis or steamed rice for a comforting meal.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Eggplants
- b.Wash the baby eggplants thoroughly. Pat them dry.
- c.Make two perpendicular slits from the bottom, going about three-quarters of the way up, ensuring the stem remains intact.
- d.In a large bowl, dissolve 1 tbsp of salt in water. Submerge the slitted eggplants in this salted water for 10-15 minutes. This prevents browning and removes any bitterness.
- 2
Step 2
- a.Shallow Fry the Eggplants
- b.Heat 4 tablespoons of oil in a wide, heavy-bottomed pan (kadai) over medium heat.
- c.Drain the eggplants and pat them completely dry with a kitchen towel to prevent oil from splattering.
- d.Carefully place the eggplants in the hot oil. Fry for 8-10 minutes, turning them occasionally, until they are tender and evenly browned on all sides.
- e.Once cooked, use a slotted spoon to remove the eggplants and set them aside on a plate.
- 3
Step 3
- a.Prepare the Gravy Base
- b.In the same pan, you should have about 2 tablespoons of oil left. If not, add some. Keep the heat on medium.
- c.Add mustard seeds and cumin seeds. Allow them to crackle for about 30 seconds.
- d.Add asafoetida and sauté for a few seconds.
- e.Add the finely chopped onions and cook for 6-7 minutes, stirring occasionally, until they become soft and golden brown.
- f.Stir in the ginger-garlic paste and slit green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
- 4
Step 4
- a.Cook the Masala
- b.Add the tomato puree to the pan. Cook for 5-6 minutes, stirring frequently, until the mixture thickens and oil begins to separate from the masala.
- c.Lower the heat and add the spice powders: turmeric, red chilli powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously.
- d.Stir in the tamarind paste, grated jaggery, and 1.25 tsp of salt. Mix everything together.
- 5
Step 5
- a.Simmer and Finish
- b.Add 1 cup of water to the masala and bring it to a gentle boil.
- c.Carefully place the fried eggplants back into the gravy. Gently spoon some gravy over them.
- d.Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes. This allows the eggplants to absorb all the tangy and spicy flavors.
- e.Turn off the heat. Sprinkle garam masala over the curry.
- f.Garnish with freshly chopped coriander leaves. Let it rest for 10 minutes before serving for the flavors to meld.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use small, fresh baby eggplants as they have fewer seeds and a better texture.
- 2Soaking eggplants in salted water is a crucial step to prevent discoloration and reduce bitterness.
- 3Be gentle when stirring after adding the fried eggplants to the gravy to prevent them from breaking apart.
- 4You can adjust the amount of tamarind and jaggery to achieve your preferred balance of sour and sweet flavors.
- 5For a richer, nuttier gravy, add 2 tablespoons of roasted peanut powder or sesame seed paste along with the other dry spices.
- 6Ensure the onions are well-browned as this forms the flavor base of the curry.
Adapt it for your goals.
Stuffed Version (Bharwa Style)
Create a stuffing by mixing the dry spice powders (turmeric, chilli, coriander, garam masala) with a teaspoon of oil and salt. Stuff this mixture into the slitted eggplants before frying for a more intense flavor.
With Potatoes (Aloo Baingan)With Potatoes (Aloo Baingan)
Peel and cube one large potato. Shallow fry the potato cubes along with the eggplants until golden brown and tender. Add them to the gravy together.
Creamier GravyCreamier Gravy
For a richer consistency, blend a handful of roasted peanuts or 2 tablespoons of white sesame seeds into a fine paste and add it to the gravy after the tomatoes have cooked.
Different Souring AgentDifferent Souring Agent
If you don't have tamarind, you can use 1-2 teaspoons of amchur (dry mango powder) or a few pieces of kokum for the tangy flavor. Add amchur with the other dry spices.
Why this is on our healthy list.
Rich in Antioxidants
Eggplants, especially their purple skin, are rich in an antioxidant called nasunin, which helps protect brain cells from damage caused by free radicals.
Aids Digestion
The high fiber content in eggplants promotes regular bowel movements and good digestive health. Tamarind is also known to have mild laxative properties, further aiding digestion.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin) and ginger used in this recipe are renowned for their powerful anti-inflammatory effects, which can help reduce inflammation in the body.
Supports Heart Health
Eggplants are low in calories and fat, and their fiber content can help lower cholesterol levels. This, combined with the benefits of spices, contributes to better cardiovascular health.
Frequently asked questions
One serving of Khatte Baingan (approximately 245g) contains around 180-220 calories, depending on the amount of oil used. It's a relatively low-calorie main dish.