Khatta Baingan

Khatta baingan is a delicious Indian tangy gravy curry made using brinjal / eggplant. It is made using a masala paste which helps in bringing out the best flavor of the baingan. Once cooked, this gravy can go unspoiled for more than a week in the refrigerator. This gravy goes very well with rice as well as roti.

Preparation time : 20 minutes

Cooking time :30 minutes


  1. Brinjal / eggplant – 6 medium size (diced)
  2. freshly grated coconut – 1/2 cup
  3. tomato – 2
  4. sesame seed – 1 teaspoon
  5. roasted peanuts – 10-15
  6. Cashew nut – 5
  7. tamarind – a small lemon sized ball
  8. onion – 1/2
  9. ginger-garlic paste
  10. mustard seeds
  11. jeera seeds
  12. dried red chilly – 2
  13. red chilly powder – 1 teaspoon (or according to your spice level)
  14. coriander powder – 1/2 teaspoon
  15. turmeric powder – 1/4 teaspoon
  16. garam masala powder – 1/2 teaspoon
  17. jeera powder – 1/4 teaspoon
  18. salt, curry leaves , oil

Method :
Step 1 : Grind together coconut , tomatoes, sesame seeds, peanuts, cashew nuts, tamarind,ginger-garlic paste and onion to a smooth masala paste .
Step 2 : Heat oil in pan . Crackle mustard seeds, jeera seeds. Add dried whole red chillies and curry leaves. saute for a couple of minutes.
Step 3: Add the blend masala paste. also add in chilly powder , coriander powder , turmeric powder, garam masala powder, jeera powder and salt. Combine very well.Cook till the oil starts separating.
Step 4: Add half a glass of water and diced brinjals. let it boil. Cover and sim cook for 10-15 minutes or until brinjal is well cooked.


Click Me for more veg gravy recipes at b2d!

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