Wednesday, February 13, 2008

Khatte Baingan




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.

Ingredients:

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.

Method;

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!

7 comments:

Nags said...

i love baingan! hey, you should visit the site http://connect.sailusfood.com/ and add your site to the feed, if you haven't already!

and yes, i have sambhar powder in my site. here is the link: http://cookingandme.blogspot.com/2007/09/in-celebration-of-spices-mustard-seeds.html

don't get thrown off by the name. its just saarina pudi is just kanaddiga for sambhar powder, i made it for a karnataka food event :)

have fun!

and yes please! i will be flattered if you blogroll me :)

Thinking aloud said...

i love baingain too...though i make it from the big round one, sliced and roasted and smeared with dry masalas...

this looks yummy...will try it when i get the long brinjals home...

Ziah said...

Hey! I like the twist with dahi:) So far I have gotten around experimenting on the besan-limbu effects on bengan:)

Madhumita. said...

Nags : Done, this will make it 2 recipes for sambar powder (other from Prats). .. every one has their own unique take and it will make for a nice variety. And you are blog rolled. Sailus food - Tx for the tip, shall visit.

TA : Yep, the dry masalas on roundels is yummy too :)

Ziah : Endless things with brinjal. Try roasting it with some potatoes (oven or open flame) and then raw chopped onion, green chillies and some mustard oil. Very slurrpy.

Archana said...

First time at your blog. I make something similar, but looks very very different :). I use yogurt as well. I guess its the touch of each hand.

Madhumita. said...

Archana, just visited your page at archanaskitchen.com . Amazed at the variety and inviting images. I was thrilled to find a recipe for tava naan there and I'll give you a feedback after I've tried my hand at it. Will be in touch.

Vidya said...

hey nice.. shd try this