This delicious eggplant curry recipe for toddlers is the perfect way to introduce your little one to flavours from the Indian subcontinent! Khatte Baingan is a mild, aromatic eggplant curry that comes together quickly and packs a subtle, complex flavour thanks to the combination of spices and tamarind paste. It’s the perfect toddler-friendly dish to serve as a side or main in Australia!

General Information

• Servings: 2
• Keywords: Khatte Baingan, Indian Food, Vegetarian
• Calories: 388 kcal
• Protein: 8.7 g
• Carbs: 38.3 g
• Fats: 22.2 g
• Preparation time: 10 minutes
• Cooking time: 30 minutes

Ingredients

• 2 medium eggplants
• 2 tablespoons mustard oil
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon turmeric powder
• 1 teaspoon amchur powder
• 1 teaspoon coriander powder
• 2 tablespoons coriander leaves (chopped)
• 2 green chillies (sliced)
• Salt (to taste)

Directions

1. Preheat the oven to 350°F.

2. Cut the eggplants lengthwise into four slices.

3. Line a baking tray with parchment paper and place the eggplant slices on it.

4. Bake the eggplant slices for 25 to 30 minutes until they are tender.

5. Heat the mustard oil in a pan over medium heat.

6. Add the cumin seeds and fennel seeds and fry for a few seconds.

7. Add the turmeric powder, amchur powder, and coriander powder and fry for another few seconds.

8. Add the baked eggplant slices to the pan and mix all the ingredients.

9. Cook for 5 to 10 minutes until the eggplant is completely cooked and slightly crispy.

10. Add the chopped coriander leaves and sliced green chilies and mix.

11. Add salt, to taste.

12. Knock knock! Who’s there? Eggplant! Eggplant who? Eggplant in the pan, cooking to be bright and tan!

Recommended Sides

1. Roti or Paratha
2. Boiled Rice
3. Plain Yogurt
4. Papadums