Khatte Baingan

Biryani is a dish loved by everyone. With countries like India, Pakistan and Bangladesh where Biryanis are so popular and makes it to the menu of all special occasions. Biryani has a huge variety of accompaniments, like Baghare Baingan, Dalcha, Raita, Chutney, Mirch ka Salan and Khatte Baingan.

Deciding on an accompaniment with Biryani also requires a few skills. As much as people think that all Biryanis are more or less the same and a basic raita fulfills the purpose of serving on the side with Biryani, its not really true. If your Biryani is not too spicy, you should make Mirch ka Salan or Baghare Baingan. If its super spicy, making Khatte Baingan or Dalcha mellows it down a little. Raita goes along with any Biryani that’s spicy or simple.

The recipe is simple and made with very little oil. A lot of people fry their eggplants to cook them, but I choose to boil them. Boiling them ensures that they are completely cooked and eggplants have a tendency to absorb too much oil so, this way it doesn’t get too oily. Once eggplants are boiled, add oil to a pan, add Black seeds and curry leaves. Further add a little ginger garlic paste with Turmeric Powder and red chili powder. Add tomato puree, ketchup and green chilies. The ketchup adds color along with a sweet and sour taste making the eggplants taste great.

These Khatte baingan are very easy to make and are loved by everyone, even people who usually aren’t a big fan of eggplants. This goes well with Biryanis that aren’t super spicy. Simple Biryanis like Mughlai Biryani or Thalassery biryani go really well with Khatte Baingan.

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Khatte Baingan

Sweet and sour eggplant curry served with Biryani

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Cuisine

Indian

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

• 6-8 No. Eggplants Round, Small to Medium size.
• 3 tbsp olive oil
• 1/2 tsp Black seeds Kalonji
• 1/4 cup curry leaves
• 2 tbsp Ginger garlic paste
• 1 tsp Red chili powder
• 1/4 tsp Turmeric Powder
• Salt
• 3 No. Tomatoes medium size. Grind to a puree
• 6-7 No. Green chilies Finely chopped
• 2 tbsp Tomato Ketchup

Cuisine Indian Prep Time 10 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 6-8 No. Eggplants Round, Small to Medium size. 3 tbsp olive oil 1/2 tsp Black seeds Kalonji 1/4 cup curry leaves 2 tbsp Ginger garlic paste 1 tsp Red chili powder 1/4 tsp Turmeric Powder Salt 3 No. Tomatoes medium size. Grind to a puree 6-7 No. Green chilies Finely chopped 2 tbsp Tomato Ketchup

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Instructions

1. Boil the Eggplants. The should be soft but not mushy.

   
2. Add oil to a pan. Add Black seeds and curry leaves and let them splutter.

   
3. Add Ginger Garlic paste and saute till the raw smell goes away.

   
4. Add Red chili powder, Turmeric powder and salt. Cook for a minute.

   
5. Add Tomato puree. Cook for 5 minutes.

   
6. Add green chilies.

   
7. Add the Tomato ketchup. At this point you can add a 1/4 cup of water if you find the sauce consistency too thick.

   
8. Add the boiled eggplants and cook for 5-7 minutes till the sauce mingles really well with the sauce.

   
9. Serve it Biryani of your choice.