Home chef Anisa shows us how to make Baingan ka Khatta a classic vegitable dish from the kitchens of Chennai.<br />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.<br /> Eggplants cooked in tamarind sauce with a touch of pepper and garlic goes well with rice, bread and roti.<br />For best results serve Hot and Tangy. <br /><br />Ingredients:<br /><br />400gm brinjal<br />Paste made out of 4 tbsp tamarind pulp<br />Two large tomatoes, pureed<br />Paste of 1 small onion<br />1 tsp black peppercorns<br />A few sprigs curry leaves<br />1tsp equal parts ginger and garlic paste<br />Salt to taste<br />1/2tsp turmeric powder<br />1tbsp red chilli powder<br />1tbsp dhania powder<br />1tbsp sesame seeds, roasted<br /><br /><br />A Punjabi classic Bharwa Baingan: http://www.youtube.com/watch?v=hDpGesTXBQc<br /><br />Discover more easy recipes at <br />http://www.youtube.com/indiafoodnetwork<br /><br />Follow us on Facebook: <br />https://www.facebook.com/Indiafoodnetwork<br /><br />Follow us on Twitter:<br />@infoodnetwork
