Khatte Baigan (Tangy Eggplants)
Khatte Baigan (Tanygy Eggplants) is South Asian recipe. It's stuffed eggplants baked on broil, and then placed in a tomato based curry.
Ingredients
Eggplant water
- 10 baby eggplants
- water
- salt
Eggplant Stuffing Paste
- 2 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1/2 tsp black salt
- 1/2 tsp nigella seeds
- 1 tsp fennel seeds
- 2 tbsp tamarind concentrated paste
- 2 tsp olive oil extra virgin
- 2 tbsp water
Gravy
- 3 tomatoes finely chopped
- 1 onion finely chopped
- 2 serrano pepper roughly chopped
- 1 tbsp dried fenugreek leaves
- red chili powder as needed
- 1 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/4 tsp garam masala
- salt as needed
- 2 tbsp ginger garlic paste
- 1/2 bunch cilantro (finely chopped) to garnish and place it in the curry on step 7
- 1 tsp cumin seeds
- 1 cinnamon stick
- 5 black peppercorns
- 3 cloves
- 3 green cardamom pods
- 2 black cardamoms
- 1 tsp tamarind concentrated paste
- 3 tbsp olive oil extra virgin
- water
Instructions
Eggplant Water Mixture
- Make cross slit marks on eggplants and cut it half way.
- Fill a large bowl with salt and water, place the slitted eggplants in it.
- Keep it for 20 minutes
Stuffing Paste
- Combine the stuffing paste ingridents and make a paste.
- Use a butterknife to apply inside the egg plants.
Grill the Eggplants
- Preheat the oven on 475 broil.
- Place it in a baking dish, oil the baking dish from the bottom then place the stuffed eggplants in it, then sprinkle oil on top.
- Place the baking dish on the top rack. Let it broil for 10 minutes.
- Next take it out and turn the eggplants over to the other side, and place it back in the oven for 5 more minutes.
- Take it out of the oven and set it aside.
Gravy
- In a wok or a pot, on medium heat, Add olive oil let it heat up.
- Next add in cumin seeds, black peppercorns, cloves, cinnamon, black cardamom, and green cardamon pods. Sauté them.
- Next add in onion until it's transluscent.
- Add the serrano peppers and sauté them all together.
- Add the tomatoes and mix them well.
- Add in the ginger and garlic and mix well.
- When the consistency is like a gravy then add in red chili powder, turmeric, coriander powder, garam masala, salt, half of the fenugreek leaves and half of the cinlantro. Mix well.
- Cover the wok or the pot for 5 minutes.
- Add some water, and cover it up for 2 minutes.
- Uncover it and place the broil eggplants in the wok or pot with your gravy.
- Mix them well, and cook it on medium to low flame for 5 minutes.
- Garnish with cilantro and fenugreek leaves.
- Serve it hot with a naan.