Khatta Meetha Baingan Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 4.Add chopped tomatoes, tamarind pulp, and jaggery. Mix well and cook until the tomatoes are soft.
• STEP 5.Add the eggplants and salt. Cover and cook until the eggplants are tender.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose small and firm eggplants for this recipe.
• Soak the eggplants in water for 10 minutes after cutting to remove any bitterness.
• Adjust the sweetness and tanginess according to your taste by adding more or less jaggery and tamarind.

Storage and Serving

• Khatta Meetha Baingan can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in a pan or microwave before serving.
• Serve as a side dish with rice or roti.