Ingredients

• 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

• 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/