Khatte Baingan
Sweet and sour eggplant curry served with Biryani
Cuisine
Indian
Servings
Prep Time
6
people
10
minutes
Cook Time
20
minutes
Servings
Prep Time
6
people
10
minutes
Cook Time
20
minutes
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
Instructions
Boil the Eggplants. The should be soft but not mushy.
Add oil to a pan. Add Black seeds and curry leaves and let them splutter.
Add Ginger Garlic paste and saute till the raw smell goes away.
Add Red chili powder, Turmeric powder and salt. Cook for a minute.
Add Tomato puree. Cook for 5 minutes.
Add green chilies.
Add the Tomato ketchup. At this point you can add a 1/4 cup of water if you find the sauce consistency too thick.
Add the boiled eggplants and cook for 5-7 minutes till the sauce mingles really well with the sauce.
Serve it Biryani of your choice.