Khatta baingan

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 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.
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