Wednesday, February 13, 2008
Although the name suggests the use of tamarind in this recipe, I make a variation using yoghurt to give it a creamier texture. People are ambivalent about the big ole eggplant but fortunately for me everyone at home loves eating this tasty vegetable as much as I do.
1. 1/2 kilo long purple brinjals, cut into roundels and soaked in salt water.
2. 1/2 cup or two medium sized sliced onions.
3. One large ripe tomato sliced.
4. Whole garam masala (1 inch stick cinnamon, 3-4 cloves, 3 green cardamoms).
5. One tsp each of turmeric powder, chillie powder and corriander seeds powder.
6. 1 cup thick, beaten yoghurt.
7. Salt to taste.
8. 3 - 4 Tbsps vegetable oil for frying.
1. Heat oil in a deep frying fan.
2. Drain water from the brinjals and fry lightly. Remove and keep aside on a kitchen towel.
3. To the same oil, add the garam masala till it splutters.
4. Immediately add the onions and fry till golden brown and still slightly limp.
5. Add the dry masala and stir for a few seconds till oil separates.
6. Now add the sliced tomatoes and stir the mixture till soft (tomatoes shouldn't be too mashed).
7. Toss in the fried brinjals at this stage and pour the beaten yoghurt over them.
8. Season with salt and mix gently to avoid breaking the brinjals.
9. Cook on a low flame for 2 minutes (cooking any longer will separate the yoghurt), remove and garnish with a small dollop of cream or corriander leaves (optional).
Khatte baingan work well with dry phulkas but can be had as an accompaniment with dal and rice as well.
Hey, any Srilankans out there who know how to make a good sambal ? Then please write in :). Happy cooking!