If you’re into tangy, spicy flavours, then this Pakistani eggplant dish is right up your alley.
Khattay Baingan, which translates to “sour eggplant”, is a dish that’s beloved for its unique combination of tangy and spicy flavours. Made of tender, melt-in-your-mouth eggplant cooked in a tangy, lip-smackingly delicious sauce.
The secret to Khattay Baingan lies in the sauce. It’s made with a blend of tamarind and spices that come together to create a symphony of flavours that’ll have you licking your plate clean. And let’s not forget about the heat – a generous kick of green chillies adds just the right amount of spice to keep things interesting.
Serve it up with some fluffy rice for a hearty meal, or scoop it up with some warm, freshly baked naan or chapati for an authentic Pakistani experience. However you choose to enjoy it, one thing’s for sure – this dish is guaranteed to be a hit with your taste buds!
2
servings10
minutes20
minutes30
minutesIngredients
1 eggplant
2 tbsp oil
½ tsp kalongi
5-6 curry leaves
½ tsp mustard seeds (rai)
1 garlic clove (minced)
2 tbsp tamarind pulp (or lemon juice)
½ tsp salt
½ tsp red chilli flakes
½ green capsicum (optional)
1-2 green chillies
Directions
- Chop the eggplant and potatoes into medium-sized (roughly 2″) cubes.
- Heat oil in a pan and add curry leaves, kalonji, mustard seeds and minced garlic. Fry for 1-2 minutes (till it starts to crackle).
- Add the eggplant, cover and cook on low until soft.
- Add the tamarind pulp (or lemon juice) and chilli flakes.
- Season with salt.
- Garnish with chopped green chillies and coriander leaves.
