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