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