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.

INGREDIENTS:

• 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

METHOD:

1. Cut the small brinjal into four without reaching the end.
2. Rub the brinjal with salt and turmeric and keep aside.
3. Add oil to a kadhai.
4. Add the brinjal and cook until it becomes brown and soft.
5. Take out and keep aside.
6. While the brinjal is cooking, pound the garlic and grate the onion.
7. Add a little oil to the kadhai and add in the fenugreek seeds.
8. Then add in the cumin seeds.
9. Add the curry leaves and stir for a minute.
10. Then add in the grated onion and stir for a minute or two before adding the pounded garlic.
11. Cook the mixture until the onions become brown.
12. Add a little water to get a paste consistency.
13. Add red chili powder and salt based on your taste preference and give it a stir.
14. Add in the cooked brinjal and cover and let it cook further in the masala.
15. Once cooked, add lime juice (or tamarind pulp) and sugar (or jaggery).
16. Add the roasted cumin powder, mix well, and let it cook for a minute or two.
17. 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

NOTES:

• 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.