Indian · Vegan · vegetarian ·
Khatta Meetha Baigan
One of my favorite recipes is 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 hashtag #nourishwithsim.
- 300g small brinjal
- 1 medium-sized onion
- 10-12 curry leaves
- 3-4 cloves of garlic
- Red chili powder and salt to taste
- A pinch of whole cumin
- 13-14 fenugreek seeds
- 1 1/2-2 tsp sugar/jaggery
- 1/4 tsp roasted cumin powder
- Juice from 1/2 a large lime or tamarind pulp
- 1 tbsp oil
- Cut the small brinjal into four without reaching the end.
- Rub the brinjal with salt and turmeric and keep aside.
- Add oil to a kadhai.
- Add the brinjal and cook until 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 fenugreek seeds.
- Then add in the cumin seeds.
- 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 until the onions become brown.
- Add a little water to get a paste consistency.
- Add red chili 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 (or tamarind pulp) and sugar (or jaggery).
- Add the roasted cumin powder, mix well, and let it cook for a minute or two.
- Serve hot with rice and dal.
NUTRITION INFORMATION (approx per 1 cup serving):
- Calories: 109
- Fat: 5g
- Carbohydrates: 16g
- Fiber: 7g
- Sugar: 7g
- Protein: 2g
- Sodium: 326mg
- I prefer the taste of tamarind pulp over lime in this recipe.
- Adjust flavors to ensure it is slightly sweet and sour.
- You can also use long green brinjal for this recipe.
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