Let us admit it, a lot of us share a love-hate relationship with baigan or eggplant. We like them in some preparations, and absolutely detest them in some. But the truth is that brinjal (or eggplant) has been part of Indian cooking since time immemorial. This is why perhaps we have so many desi iconic preparations with brinjal as the star-ingredient. This khatta-meetha baingan, may also join your list of delish eggplant delicacies soon. The preparation is such that it is bound to strike a chord among kids as well, but make sure you serve it hot and fresh.
Recipe of Khatte Meethe Baingan:
For this recipe, you would need to deep fry a few egg plants beforehand and then cook it in an onion and tomato-based gravy. While the rich use of tomatoes give the recipe its characteristic 'Khatta' or tangy taste, a pinch of sugar helps rev up the 'Meetha' quotient of the curry. This lip-smacking curry is nothing like anything you have had before, and it is sure to strike a chord with everyone in the room, your little fussy-eaters included.
(Also Read: 11 Best Vegetarian Recipes | Easy Veg Recipes)
Try making the scrumptious dish at home. It does not take much time to prepare and is super easy to make too. You can pair it with piping hot rice or roti, and have it with the side of fresh kachumbar salad and raita. Trust us, this recipe is sure to steal the show in any spread. So what are you waiting for? Wear the aprons already! Try it and let us know how you liked it.
- 6-7 small eggplants
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 6-7 garlic pods
- 1 cup onion, sliced
- 1 cup tomato, sliced
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp sugar
- ½ tsp dried fenugreek leaves
- 1 tbsp coriander leaves, chopped
- Water as required
- Salt to taste
1. Deep fry eggplants till they are golden in colour
2. Heat oil in a pan, add cumin seeds, mustard seeds, garlic, onion, tomato and salt.
3. Stir it for few minutes. Now add red chilli powder, turmeric powder, coriander powder.
4. Pour some water so that the masala doesn't burn. Add sugar, dried fenugreek leaves and coriander leaves.
5. Cook for another 10-15 minutes.
6. Garnish with fresh coriander.
About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.