Khatta baingan Recipe

Khatta baingan is a popular Indian Side Dish
Author :
On :
Thursday, 17 April, 2014
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
  • How to Make Khatta baingan:

    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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    Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.

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