CHATPATEY BAINGAN

By Manini Badlani  |  22nd Oct 2015  |  
4.8 from 2 reviews Rate It!
  • Photo of CHATPATEY BAINGAN by Manini Badlani at BetterButter
CHATPATEY BAINGANby Manini Badlani
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

387

2

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 an aromatic, flavorful and delicious dish which is very much popular in Indian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When CHATPATEY BAINGAN is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing CHATPATEY BAINGAN at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 30 minute to cook it perfectly. On the Better Butter website, you can find the recipe of CHATPATEY BAINGAN by Manini Badlani in step by step with pictures so you can easily learn how to cook the perfect CHATPATEY BAINGAN at your home without any difficulties. CHATPATEY BAINGAN is one of the representative dishes of Indian which you can serve in any special occasions.

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 (2)

Madhumati Bhagavatula4 years ago

Reply

Sukhmani Bedi4 years ago

looks great , manini
Reply

Cooked it ? Share your Photo