Khatta Meetha Baingan Sweet And Sour Eggplant Curry Recipes

KHATTA MEETHA BAINGAN (SWEET AND SOUR EGGPLANT CURRY)

Khatta Meetha Baingan (Sweet and Sour Eggplant Curry) image

If you thought eggplant was a boring vegetable you haven't eaten this spicy-tangy-sweet khatta meetha baingan recipe.

Provided by Petrina Verma Sarkar

Categories Lunch Side Dish Appetizer

Time 40m

Yield 4

Number Of Ingredients 16

Ingredients

10 baby eggplants
6 curry leaves
2 dried red chilies, or green chilies, slit lengthwise
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 teaspoon grated ginger
1 teaspoon very finely minced garlic
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 teaspoon vinegar
2 large tomatoes, finely chopped
3 teaspoons tomato ketchup
Salt, to taste
2 tablespoons vegetable oil , or canola oil, or sunflower oil
Chopped fresh cilantro leaves, for garnish

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).

Nutrition Facts : Calories 521 kcal, Carbohydrate 114 g, Cholesterol 0 mg, Fiber 32 g, Protein 12 g, SaturatedFat 1 g, Sodium 211 mg, Sugar 43 g, Fat 10 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

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