Khatte Meethe Baingan

Khatte Meethe Baingan

 

Servings - 2 - 3

 

INGREDIENTS
Tamarind - 2 tablespoons

Water - 70 milliliters

Water - 150 milliliters

Jaggery - 1 1/2 tablespoons

Oil - 2 teaspoons

Eggplant - 450 grams

Oil - 2 tablespoons

Cumin seeds - 1 teaspoon

Fennel seeds - 1/2 teaspoon

Nigella seeds - 1/2 teaspoon

Dry red chili - 2

Asafoetida - 1/4 teaspoon

Garlic - 1 teaspoon

Ginger - 1 teaspoon

Green chili - 1 teaspoon

Tomato - 100 grams

Turmeric - 1/4 teaspoon

Salt - 1 teaspoon

Paprika - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Coriander - 1 tablespoon

 

PREPARATION

  1. In a bowl, add 2 tablespoons tamarind, 70 milliliters water and soak for 20 minutes.
  2. Take a bowl, place a stainer on it. Add the soaked tamarind in it and strain it well. Keep aside.
  3. Take a pan, add 150 milliliters water, strained tamarind pulp and mix it well.
  4. Bring it to a boil.
  5. Add 1 1/2 tablespoons jaggery and stir continuously until the jaggery is melted.
  6. Bring it to a boil.
  7. Remove it from heat and allow it to cool.
  8. Take 450 grams eggplant and cut it into pieces.
  9. Heat 2 teaspoons oil in a skillet, add 450 grams eggplant and mix it well.
  10. Cook for 8 - 10 minutes on medium heat.
  11. Remove it from heat and keep aside.
  12. Heat 2 tablespoons oil in a another skillet, add 1 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, 1/2 teaspoon nigella seeds, 2 dry red chili and stir well.
  13. Add 1/4 teaspoon asafoetida, 1 teaspoon garlic, 1 teaspoon ginger, 1 teaspoon green chili and stir for 1 - 2 minutes.
  14. Then, add 100 grams tomato and mix it well.
  15. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
  16. Add 1/4 teaspoon turmeric rice and stir well.
  17. Now, add the sauted eggplant in it and mix it well.
  18. Cook for 5 - 7 minutes on medium heat.
  19. Add 1 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon coriander powder and mix it well.
  20. Then, add the prepared tamarind jaggery syrup and mix it well.
  21. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
  22. Open the lid and give it a nice stir.
  23. Add 1 tablespoon coriander and mix it well.
  24. Cook for another 3 - 5 minutes on medium heat.
  25. Remove it from heat.
  26. Garnish with coriander.
  27. Serve hot.