KHATTA MEETHA BAIGAN

One of my favourite recipes for brinjal. If you happen to try this or any of my other recipes, please tag me on Instagram @simrun.chopra or Facebook and use the #nourishwithsim
INGREDIENTS
- 300 gms of small brinjal
- 1 medium size onion
- 10-12 leaves of curry leaves
- 3-4 cloves of garlic
- Red chilli powder and salt to taste
- Pinch of whole jeera (cumin)
- 13-14 pcs of methi dana (fenugreek seeds)
- 1 1/2 -2 tsp sugar / jaggery
- 1/4 level tsp powdered roasted jeera powder (cumin powder)
- juice from 1/2 a big lime or use tamarind pulp
- 1tbsp oil
METHOD
- Cut the small brinjal into four without reaching the end
- Rut the brinjal with salt and turmeric and keep aside
- Add the oil to a kadhai
- Add the brinjal and cook till it becomes brown and soft
- Take out and keep aside
- While the brinjal is cooking, pound the garlic and grate the onion
- Add a little oil to the kadhai and add in the methi dana ( fenugreek seeds)
- Then add in the jeera seeds (cumin)
- Add the curry leaves and stir for a minute
- Then add in the grated onion and stir for a minute or two before adding the pounded garlic
- Cook the mixture till the onions become brown
- Add in a little water to get a paste consistency
- Add red chilli powder and salt based on your taste preference and give it a stir
- Add in the cooked brinjal and cover and let it cook further in the masala
- Once cooked add lime juice ( tamarind pulp ) and sugar (or jaggery)
- Add on the roasted jeera (cumin) powder, mix well and let it cook for a minute or two
- Serve hot with rice and a dal
NOTES
- I prefer the taste of the tamarind pulp over the lime in this recipe
- Adjust flavours to ensure it is slightly sweet and sour
- You can also use the long green brinjal for this recipe
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