Khatta Meetha Baingan Sweet And Sour Eggplant Curry Recipes

KHATTA MEETHA BAINGAN (SWEET AND SOUR EGGPLANT CURRY)

Steps:

• Trim the stems of the eggplants very slightly at the tip and then slit the eggplants into quarters in such that you don't go all the way up to the stem. Leave a bit uncut as this holds the quarters together.
• Heat the cooking oil in a pan and add the curry leaves, mustard and cumin seeds . When they stop spluttering, add the grated ginger and finely minced garlic and sauté for a minute.
• Now add the dried chiles and sauté for another minute or two.
• Add the coriander, turmeric and red chili powders, vinegar, tomatoes, tomato ketchup and stir to mix everything together well. Sauté for a minute.
• Now add the trimmed and slit eggplants, sprinkle with salt to taste and cook till the eggplants are tender.
• When done, turn off the heat and garnish the dish with the chopped coriander leaves.
• Serve with freshly made, hot chapatis (Indian flatbread) or ​ parathas (pan-fried Indian flatbread).