Wednesday, August 20, 2014

Khatta Baingan – Tak Begun – Brinjal/Eggplant in Tamarind Sauce

This dish was cooked in so little time that I also want to share it with very little text. But, the cooking is going to be in details. Hope the word ‘Details’ don’t make you think that it will have a thousand words to conclude. Not at all, like I said earlier, very little time to cook, and, little text to complete with.

This is simple, can be served as a side dish or can be a main dish…the way you like it…

To begin with:

3 long and thin baingan/begun/brinjals cut into longish 8 pieces
Tamarind pulp: 1 ½ tbsp. mixed with half a cup of water
Haldi powder: ¾ tsp.
Red chilli powder: ½ tsp.
Salt to taste
Sugar: 3-4 tbsp. or adjust as per your taste
Curry leaves: Optional
Cooking oil: 1 tbsp

Cooking part:

Heat oil in a kadhai. Once the oil is hot first (add the curry leaves and stir for few seconds) add the brinjal/baingan pieces and stir.

Stir for 2-3 minutes and then add the haldi powder and salt and stir for a minute or two.

Add the tamarind pulp and enough water for the baigan to cook and for the gravy you want.

Once the boil comes, add sugar and again cook for 5-7 minutes or till the baingan/brinjal is cooked.

Next add the red chilli powder, just give a stir or two and it is done.

Serve for lunch along with rice, dal and other curries.

The Khatta Baingan or tangy curry will not be a disappointment at all and worth the time spent on cooking it.

© gouri guha 2014