Baingan Ka Khatta Recipe

5 from 1 vote

Baingan Ka Khatta Recipe

Baingan ka Khatta is a traditional Hyderabadi curry recipe where eggplants are cooked in spicy and tangy onion, tomato, and coconut based gravy. Here is how to make it.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Author: Neha Mathur

Ingredients

For The Masala Paste

½ cup grated fresh coconut packed
2 tablespoons skinless peanuts
1 cup chopped tomatoes
¼ cup chopped red onions
1 teaspoon cumin seeds
2-3 cloves (laung)
3-4 whole black peppercorns (kali mirch)

For The Curry

1 pound small brinjal (eggplant, baingan) 500 g, cut into 4 pieces but attached at the top, soaked in water
4 tablespoons oil
1 teaspoon brown mustard seeds
¼ cup chopped red onions
15-20 curry leaves
2 teaspoons ginger-garlic paste
2 teaspoons coriander powder
½ teaspoon turmeric powder
2 teaspoons Kashmiri red chili powder
½ teaspoon cumin powder
1 teaspoon salt or to taste
1 tablespoon tamarind pulp
1 teaspoon crushed jaggery

US Customary - Metric

Instructions

Make The Masala Paste

Add all the ingredients to a blender along with ½ cup of water and blend to make a smooth paste.
Scrape the sides of the blender a few times while making the paste.

Make The Curry

Heat oil in a pressure cooker over medium-high heat.
Once the oil is hot, add mustard seeds and let them crackle for 3-4 seconds.
Add onions and curry leaves to the cooker and fry for a minute.
Add ginger-garlic paste and the masala paste that we made earlier and cook for 2 minutes, stirring frequently.
Now add coriander powder, turmeric powder, red chili powder, and cumin powder, and cook until the oil starts to separate from the sides of the pan. Stir frequently.
Add the brinjal, 1 and ½ cups of water, and salt and mix well.
Close the lid of the cooker and cook on high heat for 2 whistles.
Remove the cooker from the heat and let the pressure release naturally.
Open the lid and add tamarind pulp and jaggery and cook for 2 minutes on low heat.
Check for salt and add more if needed.
Serve hot.

Notes

To make the curry in an instant pot, press the SAUTE button and follow the steps until the brinjal is added. Now close the lid and press PRESSURE COOK. Set the timer to 2 minutes at high pressure. Once the timer goes off, do a 10-minute NPR followed by QPR. Add tamarind pulp and jaggery and mix well. Serve.

To make the curry in a pot over the stovetop, add the brinjal and cover the pan with a tight-fitting lid. Reduce the heat to low and cook for 20-25 minutes until the brinjals are tender. Add tamarind pulp and jaggery and mix well. Serve.

Nutrition