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Baingan ka khatta also known as  brinjal curry, aubergine curry or eggplant curry, is a classic vegetarian dish quite popular in India. It is a dish in which eggplants are cooked in tamarind sauce.

I was not a big fan of aubergine, but once my husband ordered this dish in a restaurant and I tasted it, from that time I started liking aubergines and now i am a fan of it. I never thought aubergines can be cooked in this way and can be delicious.

After that we asked some of our friends about this recipe and tried this dish at home. The result was super delicious.

It's an easy to make dish and very yummy.

It is normally served with rice or biryani  or roti, but I personally like it with plain rice and raw green chillies.

Ingredients

Preparation

• Take eggplant, wash it properly and the cut it into long thin pieces/stripes, like 2" long and .25" wide. Keep them aside.

• Heat oil in a pan or a karai. Once oil gets hot add thin slices onions into it and let them cook till they become translucent.

• Now add eggplant into it and cook on a medium flame till eggplant gets cooked. It may take 15-20 minutes. Stir occasionally.

• Once eggplant gets cooked add ginger-garlic paste, coriander powder, roasted sesame seeds, turmeric powder, red chilli powder and salt to taste. Mix well.

• Add 1/3 cup of water and mix well. Cook it for 5-7 minutes.

• Then add tamarind pulp and mix it again. Tamarind pulp is available is market or you may make the same at home.

• To make tamarind pulp/puree at home, soak tamarind in warm water for approximately 30 minutes. Then mash it with hands or spoon. Strain it with the help of a sieve and discard the solid part. Tamarind puree is ready.

• Cook on low-medium flame for 2-3 minutes.

• Baingan ka khatta is ready to serve.

• You may garnish it with chopped green chillies.

• Take it out on a serving dish and serve it hot with rice or roti or with biryani.