Baingan Khatta: What is it and how to make it

Baingan Khatta

Khatta baingan is a popular vegetable dish in India and Bangladesh. In fact, it’s one of the most common vegetable curries served in Bengali households on any given day! This simple Indian recipe takes advantage of eggplant, the spiciness of green chilies, the tanginess of lime juice, and the creaminess of yogurt to create an unforgettable side dish that has become famous all over the world. Here’s how to make khatta baingan!

  1. About
  2. Recipe
  3. Ingredients
  4. Preparation Steps
  5. Video Guide
  6. Pictures

Khatta baingan, is an Indian vegetarian dish featuring eggplant slow-cooked in spices and tomatoes. As the baingan cooks, it absorbs the flavors of the masala, and the finished dish has a hearty and tangy flavor that pairs well with rice or flatbreads like roti or naan.

What is Baingan Khatta?

Khatta bainganb is a North Indian dish that is made primarily using little baby eggplants. Baingan Khatte is made in a variety of ways, depending on the location.

In Hindi, Baingan Khatte is a vegetable dish with a delicious combination of sweet, sour, and spicy flavors. It’s a must-have for Biryani and a must-have for most weddings.

The yogurt and tomato ketchup give it a wonderful tart flavor, while the other components provide sweetness.

Baingan Khatte is a delicious dish that can be eaten alone or with hot chapatis (Indian flatbread). It can also be served as a side dish with basmati rice, panchmel Dal, and Kachumber Salad for a complete meal.

Let’s take a look at the simplest way to prepare this delicacy.

Recipe Facts

Baingan Khatta recipe

Recipe: Baingan Khatta Recipe
Category: Soup
Cuisine: Indian
Preparation Time:
Cooking time:
Ingredients: Ingredients list here
Instructions: Click to go to process
Servings: 4
Average rating: 4.9 of 5.0 from 32 reviews
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About: Baingan Khatta easy recipe from LHH Food. Learn how to make your baingan khatta from home.

Ingredients needed

  • 8-10 eggplants of baby size or moderate size
  • 3 onions (grated)
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp ginger and garlic paste or powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tbsp yogurt
  • 5 curry leaves
  • 2 large tomatoes (chopped)
  • 1 tsp vinegar
  • 3 tsp tomatoe ketchup
  • Freshly chopped cilantro leaves for garnish
  • 1 tspn black mustard seed
  • Tamarind paste
  • Salt to taste
  • Vegetable Oil for frying (depending on your choice of oil)

How to make Baingan Khatta step by step

  1. Cut eggplants into four long pieces, avoiding the stem.
  2. Marinate for 5-7 minutes with a pinch of salt and turmeric powder.
  3. Start frying the eggplants in a skillet with a little oil (eggplants release their own water content and soften in a few minutes, so you don’t need much).
  4. Cook for 7 minutes, or until the eggplants are tender.
  5. Take them out and set them aside.
  6. In a nonstick sauce pan, add grated onions to the oil.
  7. Toss in the ginger-garlic paste, coriander powder, cumin powder, turmeric powder, mustard seed, diced tomatoes, Curry leaves, red chili powder, and salt to taste.
  8. Cook the spices until they have a pleasant flavor.
  9. Toss in some yogurt.
  10. Toss in the eggplants that have already been fried.
  11. Combine all of the ingredients in a large mixing bowl with the eggplants.
  12. Toss in the tamarind extract.
  13. Toss in the cilantro leaves to serve as a garnish.
  14. After serving, spread tomatoe ketchup on it.

Baingan Khatta dish pictures

Homemade Baingan KhattaHow to make baingan khattaBaingan Khatta food

Video on How to make Baingan Khatta

Video Title: How to make Baingan Khatta

Learn how to make baingan khatta. This is a video on how to prepare your baingan khatta.


When you think of Indian food, it’s likely the first thing that comes to mind is chicken tikka masala or maybe some kind of curry. While those foods are definitely delicious and common in India, India has many other kinds of cuisine and Khatta baingan is one of them! This is an easy vegetarian dish with several variations across India, but most commonly it’s made with eggplant and tamarind chutney which pairs perfectly with the eggplant meatiness. If you love eggplant as much as I do, then this recipe will quickly become one of your favorites!

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