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You are here: Home / Sabzi and Curries / How To Make Khatte Meethe Baingan | Sweet and Sour Brinjal Recipe +Video

How To Make Khatte Meethe Baingan | Sweet and Sour Brinjal Recipe +Video

2021-03-01 by Anjana Chaturvedi

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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

Khatte Meethe Baingan

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Khatte Meethe Baingan
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5 from 1 vote

Khatte Meethe Baingan Swwt and Sour Brinjals

Khatte Meethe Baingan- Bengali style Sweet and sour brinjal curry in tangy tamarind sauce
 
Prep Time10 mins
Cook Time10 mins
Course: lunch recipe, Side Dish, Travel Food
Cuisine: Bengali Cuisine, North Indian Cuisine
Keyword: baingan ki sabzi, brinjal curry, khatte meethe baingan, sweet and sour brinjal
Servings: 8 people
Author: Anjana Chaturvedi

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 !

 

Filed Under: Bengali Cuisine, Gravy dishes, Sabzi and Curries, Travel food Tagged With: #bachelors recipe, aubergine recipe, baigan ki sabzi, brinjal curry, brinjal recipe, easy and quick, khatte meethe baingan, sweet and sour brinjal, Vegan, vegan recipe, vegetarian recipe

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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