Baigan ka Khatta | How to make Baigan ka Khatta

By Affaf Ali  |  2nd Oct 2015  |  
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  • Baigan ka Khatta, How to make Baigan ka Khatta
Baigan ka Khattaby Affaf Ali
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About Baigan ka Khatta Recipe

Baingan ka khatta or Brinjal curry is a tangy, tomato - peanut and tamrind based gravy with assorted spices to tickle your taste buds.

Baigan ka Khatta is a delicious dish which is liked by people of all age groups. Baigan ka Khatta by Affaf Ali has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 5 people. You can find Baigan ka Khatta at many restaurants and you can also prepare this at home. This authentic and mouthwatering Baigan ka Khatta takes few minutes for the preparation and 45 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Baigan ka Khatta is a good option for you. The flavour of Baigan ka Khatta is tempting and you will enjoy each bite of this. Try this Baigan ka Khatta on weekends and impress your family and friends. You can comment and rate the Baigan ka Khatta recipe on the page below.

Baigan ka Khatta

Ingredients to make Baigan ka Khatta

  • Brinjal / Baigan - 7
  • Tomoto - 5
  • onion - 1 large
  • curry leaves - 1sprig
  • Roasted groundnut with skin off - a handful
  • cilantro leaves - few
  • peppercorns - a few
  • ginger garlic paste - 1/2 tsp
  • chilly powder - 1/2 tsp
  • coriander powder - 3/4 tsp
  • cumin powder - 1/4 tsp
  • pepper powder - 1/8 tsp
  • Lemon size tamarind
  • salt - according to taste

How to make Baigan ka Khatta

  1. Make a fine paste of ground nuts, onion and cilantro leaves. Soak the tamarind in some water to get pulp.
  2. Peel the skin of tomatoes, grind them to fine paste and strain the seeds.
  3. Heat oil in a cooker, add mustard seeds, few full black peppercorns. Once it crackles add curry leaves. Add onion paste and keep stirring for 1-2 mins.
  4. Add half a tsp of ginger garlic paste. Stir for few seconds then add tomato puree.
  5. Cook well till oil separates. Add spices, salt, brinjal and tamarind pulp. Cook for a while.
  6. Add 1/2 glass water and pressure cook (1 or 2 whistle) depending on type of brinjal.
  7. Serve hot with rice or roti.

My Tip:

Spices can be varied according to your taste.

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