Baingan khatti

Mashed Eggplant Recipe

Recipe by Sailaja Mallick of

Good with hot rice, and especially with Muddapappu

Ingredients vegetarian 4 servings

  • 2 nos. Eggplant, large
  • 1 no. tamarind, lemon sized
  • 2 nos. Green Chilies, slit lengthwise
  • Curry Leaf to taste
  • ½ bunch Coriander leaves
  • Salt to taste
  • 4 tbsps. Vegetable Oil
  • 1 no. Onion, medium
  • 1 pinch Asafoetida
  • 3 nos. Red Chilies
  • Mustard seeds (black) to taste
  • bunch Fenugreek, for tadka

Vodiyalu to taste (Fry plain Urad in a little oil and keep aside) sugar to taste urad dal and chana dal for tadka (optional)


  1. Wash and wipe the eggplants(see that there are no holes in it)
  2. Apply little oil and put on the flame for roasting.
  3. When the baingans are properly roasted allow it to cool and peel out the skin. Then mash the baingans.
  4. Heat oil, put the tadka ingredients and red chillies. When the mustard seeds splutters, add a pinch of asafoetida, curry leaves, green chillies and onions. Saute till onions turn light brown.
  5. Then add the mashed baingans, pulp of tamarind and little water.
  6. Add salt and little sugar (optional)
  7. When the curry thickens remove from the fire.
  8. Add the fried Urad Dal to it.