Khatte Meethe Tamatar Baingan- Brinjal cooked in a tangy tomato tamarind and jaggery sauce
Khatte Meethe Tamatari baingan is gluten free and a vegan recipe .It is quite an easy and simple recipe to make and taste great with roti, poori or rice both, can be served as a side dish with main course. It is also good to pack in lunch box or as a travel food.
I love brinjal and try different recipes with it. Baingan bharta or chokha, dry or gravy curry brinjal taste good in each version of it. I keep trying with different spices and versions. Earlier Imade bengali style khatte meethe baingan and everyone at home loved that. So now I tried a fusion of my two recipes in this and it taste better this way.
I have fried the brinjals but you can shallow fry them or brush with some oil and air fry them too. The gravy is made with some tomatoes and then few spices and tamarind and jaggery is added to make it slight sweet and sour.
Try to choose small purple brinjals to make this sabji, if you don’t find small brinjals then can slice the big brinjal and make this subji. The look will be different but taste wise it will be same.
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Khatte Meethe Tamatar Baingan
Ingredients
- 12 Baby Eggplant/ baigan
- 3 medium Tomatoes / Tamatar
- 2 Green Chillies / Hari Mirch
- 2 tbsp jaggery/ gur
- 2 tbsp Tamarind / Imli pulp
- 1.5 tsp Red Chilli powder / Laal mirch powder
- 3/4 tsp Turmeric Powder / Haldi Powder
- 1 tsp Fresh Coriander / Cilantro / Hara Dhaniya
- 1 tsp Ginger / Adrak grated
- to taste Salt / Namak
- To fry Cooking Oil
- 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
Tadka/ Tempering
- 2 tbsp Cooking Oil
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1/2 tsp Mustard Seeds / Rai *
- 1/2 tsp Asafoetida / Hing powder
- few Curry Leaves / Kadi Patta
Instructions
- Wash the brinjals and make 2 slits in them (make in 4 slices ) , keeping the stem intact.
- Puree the tomatoes and keep aside.
- Heat oil in the kadhai and deep fry the brinjals till golden and 80 percent cooked.
- Heat 2 tbsp oil in another pan and make tadka -add cumin, mustard seeds, hing and curry leaves in hot oil.
- When seeds become golden then add the tomato puree and salt and cook on low heat till oil start seperating from the puree.
- Now add rest of the spices, jaggery, tamarind and saute again for few seconds , till oil again start separating from the masala.
- Now add 1 cup hot water in the pan and mix well with the tomato masala.(you can adjust the quantity of water , can add less or more )
- When water start boiling then add the fried brinjals in the gravy, cover with a lid and cook on low heat.
- Cook for about 3-4 minutes or cook till brinjals become soft and done.
- Switch off the heat and garnish with chopped fresh coriander and serve hot.
- Enjoy this dish with poori, paratha, daal chawal or jeera rice.