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Before you jump to Chatpata Baingan recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
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We hope you got benefit from reading it, now let’s go back to chatpata baingan recipe. To cook chatpata baingan you only need 31 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to cook Chatpata Baingan:
- Use For stuffing
- Use 3 tbsp white sesame
- Take 1/2 cup grated dry coconut
- Prepare 1/4 cup roasted peanuts
- Use 1 tsp chill powder
- You need to taste Salt
- Take For gravy
- Get 2 tbsp oil
- Provide 1 sliced onion
- You need 2 diced tomatoes
- You need 1 tsp ginger garlic paste
- Provide 1/2 tsp turmeric
- Get 1/2 tsp red chilli powder
- Use 1/2 tsp coriander cumin powder
- Take 1 1/2 tsp garam masala
- You need to taste Salt
- Get For tempering
- Prepare 2 tbsp oil
- Provide 1 tsp mustard
- Get 4-5 Curry leaves
- Take 1/2 tsp Hing
- Provide 1/2 tbsp methi
- Prepare 1 sliced onion
- Use Other ingredients
- Use 10-13 round brinjals
- Get 3 tbsp tamarind pulp
- You need 2 tbsp jaggery
- You need to taste Salt
- Prepare As required Coriander
- Provide As required Water
- You need 1/2 tsp kasoori methi
Instructions to make Chatpata Baingan:
- For the stuffing:
- Dry roast all the ingredients and grind to a powder.
- Slit the brinjals and fill with the stuffing.
- Heat oil in a pan and place the brinjals and shallow fry till cooked and keep aside.
- For gravy:
- Heat oil in a pan and put onions, ginger garlic paste and fry till pink.
- Then add tomatoes, and add garam masala, red chilli powder, salt, turmeric, coriander cumin powder and mix well and cook for few minutes.
- Then cool and grind to a paste.
- How to proceed:
- Heat oil in a pan and add mustard, Curry leaves, Hing, methi, onions and fry till pink.
- Then add the prepared paste, tamarind pulp, jaggery, salt and mix well.
- Add water for consistency and lastly add the stuffed brinjals,
- Cook on a slow flame for 2 minutes and lastly add kasoori methi and mix.
- Serve hot garnished with coriander.
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