CHATPATEY BAINGAN | How to make CHATPATEY BAINGAN

By Manini Badlani  |  22nd Oct 2015  |  
4.8 from 4 reviews Rate It!
  • CHATPATEY BAINGAN, How to make CHATPATEY BAINGAN
CHATPATEY BAINGANby Manini Badlani
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

307

4





About CHATPATEY BAINGAN Recipe

This is a recipe of Monica Gupta, made by Rakesh Sharma, made by me again and again. Knowing their quality as chefs I just follow the recipe. This is Rakesh's recipe. I enjoy it with rice too.

CHATPATEY BAINGAN is one dish which makes its accompaniments tastier. With the right mix of flavours, CHATPATEY BAINGAN has always been everyone's favourite. This recipe by Manini Badlani is the perfect one to try at home for your family. The CHATPATEY BAINGAN recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing CHATPATEY BAINGAN is few minutes and the time taken for cooking is 30 minutes. This is recipe of CHATPATEY BAINGAN is perfect to serve 3 people. CHATPATEY BAINGAN is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love CHATPATEY BAINGAN. So do try it next time and share your experience of cooking CHATPATEY BAINGAN by commenting on this page below!

CHATPATEY BAINGAN

Ingredients to make CHATPATEY BAINGAN

  • Small brinjals. 12
  • onion. 3 medium finely chopped
  • tomato. 3 medium finely chopped
  • ginger. 1
  • garlic. 10 cloves finely chopped
  • Green chilies. 4 finely chopped
  • curry leaves. 2 sprig
  • Carom seeds. 1/2 tsp
  • Chili powder. 1 tsp
  • turmeric powder. 1/2 tsp
  • coriander powder. 1 tsp
  • cumin powder. 1 tsp
  • imli pulp. 2 tbsp
  • Grated jaggery. 1 tbsp heaped
  • salt. As per taste
  • mustard or any oil. 3 tbsp

How to make CHATPATEY BAINGAN

  1. Soak the imli in half a cup of lukewarm water.
  2. Make 4 slits in the baingan taking care to keep the stems intact. Sprinkle some salt and red chili powder inside the baingans and keep aside for 15 minutes.
  3. Bring the oil to the smoking point in a wok remove from heat and cool a little. Fry the baingans till they turn light golden and remove.
  4. Splutter the carom seeds. Add the onions and sauté on medium heat till it turns light golden.
  5. Add the garlic and ginger sauté for another two minutes. Now add tomatoes, green chilies and curry leaves mix well and sauté on medium heat till oil separates.
  6. Add turmeric powder, cumin powder, chili powder, salt and coriander powder and mix it well. Sauté for two minutes then add imli water, mix well cover and simmer for 5 minutes.
  7. Add Jaggery and mix well. Now add the fried baingan, with light hands mix well. Cover and simmer for another 5-8 minutes.
  8. Serve with paranthas or rice or khichdi.

My Tip:

Just follow the recipe and you won't go wrong. This is a keeper.

Reviews for CHATPATEY BAINGAN (4)

Madhumati Bhagavatula2 years ago

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Sukhmani Bedi2 years ago

looks great , manini
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Taahira Laiq2 years ago

Amazing! my mouth is watering :)
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Ambreen Faridi2 years ago

Looks amazing :D However can we skip the addition of jaggery??
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