I've never actually had this dish before, but this is a recipe from a fellow recipe poster on Facebook and mine turned out to look the same as her's. This curry is really yummy- and sour (khatta means sour in urdu). This is actually the first time I've added yogurt to the very end of a curry and not had to cook it down until the oil separates. Oil separating from the rest of the curry is usually an indication that it's done cooking and ready to eat.
The ingredients are fairly simple. I didn't have any fresh red chilies so I ended up using some dried ones instead, you can also just use some red chili powder. The eggplant was grilled, you can do this on an open flame, in your oven, or on a griddle.
You start off by frying the onion seeds and mustard seeds and then adding the onions and cooking only until they turn translucent and then adding the tomatoes.
Once the tomatoes are cooked through and the oil separates from everything, add the roasted eggplant and a bit of water, then cover and cook for 15-20 minutes.
At the end, stir in the yogurt and coriander and remove from heat. Serve with chapattis or naan.
Khatte Baingan ka Bharta (Sour Eggplant Curry)
2-3 tbsp oil
1 large eggplant
1 tsp rai/mustard seeds
1 tsp kalonji/onion seeds
2 garlic cloves, crushed
6-8 whole red chilies
1 onion, chopped
1 tomato, chopped
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp cumin
Salt to taste
1 tsp tamarind paste
1/2 cup yogurt
fresh coriander, chopped
Serve warm with chapati or naan.
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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