West Bengal Khatta Baigun

Khatta Baigun

Serves 6

Ingredients
2 lb eggplant 2 ts ground coriander
1/2 cup seedless tamarind 2 ts salt
1/2 ts ground turmeric 1 ts ground garlic
1 ts ground cumin 3/4 cup cooking oil
1/2 ts ground red chilli 1/4 ts ground ginger 1/2 cup sugar
2 Ts finely chopped onion 1 ts panch foran 2 bayleafs

Method

  1. Soak tamarind in 1 cup of water. Rub through a sieve and save the thick liquid drained from it.
  2. Slice eggplant 1cm/ or 1/2 inch thick, wash and drain water. Mix ground spices and salt to make a paste.
  3. Mix eggplant with half of the paste. Fry eggplant slices until light brown in a covered pan.
  4. Choose a pan in which 2 or 3 layers of eggplants can be arranged afterwards. Keep it in the refrigerator for few hours and then serve.
  5. It can be made early. Heat rest of the oil in that pan. Add panch foran, bayleaf, and rest of the spices except sugar and tamarind.
  6. Add 1/2 cup of water and stir until oil separates. Add 2 cups of water, tamarind and sugar and arrange eggplant slices.
  7. Cover and cook for about one hour. Remove from heat when gravy is thick and is separated.
Nutrient Composition Per Serving
MACRONUTRIENTS
MICRONUTRIENTS
Energy (Kcal) 248 Carotene ( μg ) 65.0
Protein (g) 6.56 Vitamin C (mg) 16.55
Carbohydrate (g) 24.42 Mg (mg) 28.2
Fat (g) 13.75 Na (mg) 4.73
Fibre (g) 3.71 K (mg) 289.52
Minerals (g) 1.41 Mn (mg) 0.26
Calcium (mg) 94.68 Zn (mg) 0.37
Phosphorus (mg) 103.63 Cr (mg) 0.015
Iron (mg) 3.44

Modification

Reduce amount of oil used.
Ingredients
2 lb eggplant 2 ts ground coriander
1/2 cup seedless tamarind 2 ts salt
1/2 ts ground turmeric 1 ts ground garlic
1 ts ground cumin 30 g cooking oil
1/2 ts ground red chilli 1/4 ts ground ginger 1/2 cup sugar
2 ts finely chopped onion 1 ts panch foran 2 bayleafs
Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal) 173
Protein (g) 6.56
Carbohydrate (g) 24.42
Fat (g) 5.42
Fibre (g) 3.71
Minerals (g) 1.41