Khatte Baigan

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Ingredients:

8-10 small purple brinjal

1 and 1/2 cup + 4 tbsp thick whisked curd

1/4 tsp hing

1 tsp jeera/cumin seeds

1 tsp onion/kalonji seeds

1 tsp saunf/fennel seeds

1/2 cup coriander leaves freshly chopped

1/2 cup mint leaves freshly chopped

2-3 green chillies

2 tbsp mustard oil

1/4 tsp turmeric/haldi

1 tbsp coriander powder

1 and 1/2 tsp amchur/dry mango powder

1 tsp kashmiri red chilli powder

salt to taste


Garnish with:

chopped coriander leaves


Recipe:

1. Cut the steam of the brinjal slightly but do not remove them completely. Silt the brinjal from the bottom in a plus sign and soak them in water mixed with a pinch of turmeric powder.

2. Dry roast hing, cumin seeds, onion seeds, saunf seeds and saute till fragrant. Grind them to powder and keep it aside.

3. Heat oil in a kadai. Add drained brinjals to the kadai. Cover and cook for 8-10 mins, keep stirring in between.

4. Add coriander and mint leaves along with green chillies and 4 tbsp curd in a blender. Blend them to make green chutney.

5. Lower the flame of the kadai, add prepared powder, coriander powder, red chilli powder, haldi and amchur powder. 

6. Add salt and mix well.

7. Add curd and blended green chutney and mix well.

8. Cover and cook for 5 mins till the gravy thickens. Garnish the gravy with chopped coriander leaves.

9. Yummy Khatte Baigan is ready to be served with hot phulkas.

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