Khatte Meethe Baingan- Sweet and sour brinjal curry
Khatte Meethe baingan is a simple to cook curry with minimum ingredients available in every kitchen.
Khatte meethe baigan is my favorite brinjal recipe. It require very less effort and a no fail recipe every time. I make it as a side side to serve with roti and daal – chawal combo. It is also a nice recipe for get together and Celebrations.
How To Make Khaate Meethe Baingan
For making sweet and sour brinjal we need to choose small brinjals. Wash and slice each brinjal into 4 slices but they should remain joined at the back at the stalk side.Now deep fry the brinjal in hot oil till they become 3/4 done. Alternatively you can shallow fry them in less oil OR brush the brinjals with some oil and bake them in an hot oven till they are almost tender, do flip the side once in the oven. Do which ever method suits you but traditionally they are deep fried.
Now add the fried brinjals in a tangy tamarind and jaggery sauce and simmer till done. You can fry the brinjals and make the tangy curry before and just mix both and simmer when you want to serve.
What to serve with khatte meethe baingan
khatte meethe baigan pairs well with paratha, daal-chawal, khichdi or any Indian bread or rice dish of your choice. It stays well for 3-4 days in the refrigerator. You can also carry this as a travel food.
You can also check these recipe-
- Pudina Aloo
- Arbi Ki Sookhi Sabzi
- Beetroot Pea Pulao
- Bengali Cabbage Aloo Sabzi
- Stuffed Red Chili Pickle
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Khatte Meethe Baingan Swwt and Sour Brinjals
Equipment
- Pan, knife,
Ingredients
- 15 Baby Brinjal / Baby Eggplant / Chhote Baingan
- gooseberry size Tamarind / Imli
- 2.5 tbsp Sugar or jaggery
- to taste Salt / Namak
- 1/2 tsp Turmeric Powder / Haldi Powder
- 2 tsp Red Chili Powder/ Laal Mirch
- 1 tbsp Coriander Powder / Dhaniya Powder
Tempering/ Tadka
- 4 tbsp Cooking Oil
- Pinch Asafoetida / Hing powder
- 1 tsp Panch phoran *
- 1 Tejpatta/ Bayleaf
- 4 dried red chili
Instructions
- Wash and wipe the brinjals and make 4 slit in each with the stem intact at the back.
- Soak the tamarind in a cup of water and when it become soft then mash it well and squeeze out the juice and discard the seeds and the residue.
- Heat oil in a pan and deep fry all the brinjals in batches till 3/4 done
- OR brush with some oil and bake in an hot oven till almost done from both the sides.
- Now heat 4 tbsp oil in a deep and broad pan.
- Add Panchphoran (equal quantity of mustard seeds, fenugreek seed, fennel seed/ saunf, nigella seed/ kalonji and cumin seeds)
- When seeds start to crackle then add bayleaf and the dried red chilies.
- Saute till fragrant and then add the tamarind pulp and 2 glasses of water .
- Now add salt, chili powder, coriander powder and cover it and let it boil for 5 minutes on medium heat
- Now add the grated jaggery and cook further for 2 minutes.
- You can adjust the quantity of water if you want more or less gravy in your brinjal curry
- Add the fried brinjals and cover and cook on medium heat till fully done and soft.
- Don't overcook the brinjals else they get mashed up while stirring.
- Now the sweet and sour brinjal curry is ready to serve.
- Serve with rice, khichdi or parthas !