Baingan Ka Khatta (Eggplants In Tangy Sauce) By Anisa

Home chef Anisa shows us how to make Baingan ka Khatta a classic vegitable dish from the kitchens of Chennai.
Baingan Ka Khatta (Eggplant Chutney) Is a popular dish from Chennai often served with spicy Biryani. It is a flavorful blend of carefully chosen spices that is very easy to make quick to cook and acts as a great accompaniment to rice.
Eggplants cooked in tamarind sauce with a touch of pepper and garlic goes well with rice, bread and roti.
For best results serve Hot and Tangy.

Ingredients:

400gm brinjal
Paste made out of 4 tbsp tamarind pulp
Two large tomatoes, pureed
Paste of 1 small onion
1 tsp black peppercorns
A few sprigs curry leaves
1tsp equal parts ginger and garlic paste
Salt to taste
1/2tsp turmeric powder
1tbsp red chilli powder
1tbsp dhania powder
1tbsp sesame seeds, roasted


A Punjabi classic Bharwa Baingan: http://www.youtube.com/watch?v=hDpGesTXBQc

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