Khatte Meethe Baingan Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and fry the baby eggplants until golden brown.
• STEP 2.In a separate pan, heat oil and add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.
• STEP 3.Add chopped onions and cook until golden brown. Then add ginger-garlic paste and cook for a minute.
• STEP 4.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 5.Add tamarind pulp, jaggery, and water. Stir and bring the mixture to a boil.
• STEP 6.Add the fried eggplants to the sauce and simmer for 10-15 minutes until the eggplants are cooked through.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose small and tender baby eggplants for this recipe as they cook faster and have a sweeter taste.
• Adjust the sweetness and tanginess of the dish according to your preference by adding more or less jaggery and tamarind pulp.
• You can also add some roasted peanuts or cashews for an extra crunch and flavor.

Storage and Serving

• Khatte Meethe Baingan can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Khatte Meethe Baingan as a side dish with rice or roti for a delicious and satisfying meal.