Khatta baingan

Khatta baingan is a popular Indian Side Dish
Author :
Category :
Course :
Side Dish
Cuisine :
Technique :
Shallow Fry
Difficulty :
Servings :
Serves 6
Rated 3.5 based on 100 votes


8-10 - eggplants of moderate size

3 - onions, grated

1 tsp - coriander powder

1 tsp - cumin powder

1 tsp - ginger-garlic paste

1/2 tsp - Red Chilli powder

1/2 tsp - Turmeric powder

2 tbsp - yogurt/curd

Tamarind paste (prepared by soaking 10 gm of Tamarind in 10 cc of water and extracting the liquid)

Salt as per taste

Oil for frying


  1. Cut eggplants into long. A single eggplant may be cut into 4 equal sizes.
  2. Marinate with a little salt and turmeric powder for about 5-7 minutes.
  3. Heat a little oil in a pan and start frying the eggplants.
  4. This dish does not require a lot of oil as eggplants release their own water content and soften in a few minutes.
  5. Cook for about 7 minutes till the eggplants become soft.
  6. Remove them and keep aside.
  7. Add grated onions into the oil in the frying pan.
  8. Add ginger-garlic paste, coriander powder, cumin powder, turmeric powder, red chilli powder and salt.
  9. Cook the spices nicely till they emit a nice flavour.
  10. Add yogurt/curd to it.
  11. Add the eggplants which were already fried.
  12. Mix the ingredients well with the eggplants.
  13. Add the tamarind extract to it.
  14. Recipe courtesy:

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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