If you are sick of making eggplant bharta or stuffed eggplants, try this new variation of Sour Eggplant (Khatte Baingan). Fresh coriander and mint give it a refreshing twist.
| Preparation Time: | 30 minutes |
| Servings: | 4 |
| Difficulty: | Easy |
Ingredients
| Small Eggplants | 4 |
| Small Potatoes | 4 |
| Mint Leaves (pudina) | 1/2 cup |
| Coriander Leaves (dhaniya) | 1/2 cup |
| Yogurt | 2 cups |
| Turmeric Powder | 1/4 tsp |
| Asafoetida Powder (heeng) | A pinch |
| Cumin Seeds | 1 tsp |
| Onion Seeds (kalonji) | 1 tsp |
| Fennel Seeds | 1 tsp |
| Red Chilli Powder | 1/2 tsp |
| Dried Mango Powder (amchur) | 1.5 tsp |
| Green Chillies | 3 |
| Coriander Powder | 1 tbsp |
| Vegetable Oil | 2 tbsp |
| Salt | 3/4 tsp |
Method
- Grind coriander leaves, mint leaves and green chillies in a paste.
- Slit the eggplants in the middle. Peel the potatoes and keep aside.
- Heat the oil in a wok. Add cumin seeds, onion seeds and fennel seeds. Wait till they puff up.
- Add slit eggplants and potatoes and mix well. Now cover the wok and lower the heat.
- Cook till the eggplants and potatoes are a little brown and soft.
- Add all the dry spices in the wok and cook for a couple of minutes.
- Add the coriander-mint paste and yogurt to the wok and cook it uncovered for 4-5 minutes.
- Turn off the heat and Sour Eggplant (Khatte Baingan) are ready. Serve it hot with Roti or Parantha.
Summary
Recipe Name
Sour Eggplant (Khatte Baingan)
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
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