Spicy eggplants (khattay beingan)


  1. Eggplants 1/2 kg.
  2. Onions (sliced) 4
  3. Tomatoes (sliced) 4
  4. Coconut crushed 2 tbsp.
  5. Whole coriander 1 tbsp.
  6. Cumin seeds 1 tsp.
  7. Sesame seeds 1 tsp.
  8. Garlic cloves 8
  9. Green chilies 6
  10. Red chili powder 1 1/2 tsp
  11. Turmeric powder 1/2 tsp.
  12. Tamarind pulp 1/2 cup
  13. Salt 1 1/2 tsp.
  14. Curry leaves few
  15. Oil 1/2 cup


  • Take coconut crushed,whole coriander, cumin seeds, garlic,red chili powder, turmeric powder and sesame seeds grinder them together.
  • Heat oil in a pan add sliced onions.
  • Fry till get light brown.
  • Now add the grinded masala.
  • Then add tomatoes and curry leaves to it.
  • Cook till the tomatoes are soft and oil comes up.
  • Make small cuts on the eggplants and put them in the masala.
  • Put salt, green chilies and tamarind pulp.
  • Cook on low heat for about 20 to 30 minutes or the eggplants are soft.
  • Take out in a dish and serve.

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