Baigan ka Khatta | How to make Baigan ka Khatta

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ByAffaf Ali
Created on 2nd Oct 2015
  • Baigan ka Khatta, How to make Baigan ka Khatta
Baigan ka Khattaby Affaf Ali
  • Baigan ka Khatta | How to make Baigan ka Khatta (38 likes)

  • 0 reviews
    Rate It!
  • By Affaf Ali
    Created on 2nd Oct 2015

About Baigan ka Khatta

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, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Affaf Ali. Baigan ka Khatta is a dish which demands no explanations, it's a whole world of flavour in itself. Baigan ka Khatta is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Baigan ka Khatta by Affaf Ali is perfect to serve 5 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Baigan ka Khatta.

  • Prep Time0mins
  • Cook Time45mins
  • Serves5People
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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