Khatte Meethe Tamatar Baingan

5 from 3 votes

Khatte Meethe Tamatar Baingan- Brinjal cooked in a tangy tomato tamarind and jaggery sauce

Prep Time10

Cook Time13

Course: Main Course, Side Dish, tiffin recipe, Travel Food

Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine

Keyword: baingan ki sabji, brinjal curry, eggplant curry, khatte meethe baingan, no onion garlic recipe, tamatar baingan

Servings: person

Calories: 363kcal

Author: Anjana Chaturvedi

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.