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–+ servings

Khatte Meethe Baingan

Swati
Khatte Meethe Brinjal is a delicious curry made with small brinjals in sweet and sour flavours. It is an easy and quick side dish which pairs so well with dal rice combo and Ajwain parathas.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Indian, North Indian
Servings 2 people

Equipment

  • Pan/Kadhai
  • Knife
  • Chopping Board
  • Bowl

Ingredients
  

  • 6-7 Baby Eggplants
  • ½ Cup Tomato Puree or 1-2 tomatoes
  • 1-2 Green Chillies
  • ½" Ginger piece
  • 1 Whole Dry Red Chillies
  • ½ tsp Cumin Seeds
  • ¼ tsp Fenugreek Seeds(Methi Dana)
  • ¼ tsp Fennel Seeds
  • 1-2 tsp Coriander Powder
  • ½ tsp Kalonji(Onion Seeds)
  • ½ tsp Turmeric Powder
  • ½-1 tsp Red Chilli Powder or as required
  • 2 tbsp Tamarind Water (check notes)
  • 1-2 tsp Jaggery Powder or as required
  • 2+2 tbsp Mustard Oil

Instructions
 

  • Wash brinjals nicely.
  • Cut the stalks and the slice the eggplants in four parts depending on the size of eggplant.
    6-7 Baby Eggplants
  • Take water in a bowl and keep eggplant slices in it.
  • Coarsely crush ginger and green chillies.
    1-2 Green Chillies, ½" Ginger piece
  • Heat 2-3 tbsp oil in kadhai/pan.
    2+2 tbsp Mustard Oil
  • Shallow fry brinjals till soft and tender.
  • Take out and keep aside in a plate/dish.
  • Add some more oil if required.
  • Add dry chilli, cumin seeds when it crackles, add onion seeds, fennel seeds, fenugreek seeds, and saute for a few seconds. Keep the flame to low.
    1 Whole Dry Red Chillies, ½ tsp Cumin Seeds, ¼ tsp Fenugreek Seeds(Methi Dana), ¼ tsp Fennel Seeds, 1-2 tsp Coriander Powder, ½ tsp Kalonji(Onion Seeds)
  • Add tomato puree, ginger and chilli and cook till the puree starts to dry.
    ½ Cup Tomato Puree, 1-2 Green Chillies, ½" Ginger piece
  • Add all the powdered spices and cook for few seconds.
    ½ tsp Turmeric Powder, ½-1 tsp Red Chilli Powder
  • Now add tamarind water and jaggery powder and mix nicely
    2 tbsp Tamarind Water, 1-2 tsp Jaggery Powder
  • Cook masala again for few seconds.
  • Now add the shallow fried eggplant slices and salt.
  • Lightly mix to coat the slices in tomato masala.
  • Cook for about 1-2 mins. Do not overcook
  • Add ¼ cup water if you want gravy like consistency. I like to keep it semi dry.
  • Serve hot with Dal Rice/Khichdi/Paratha/Poori or make it a part of vegetarian Thali menu.

Video

Notes

Prepare Eggplants before making masala- You can deep fry eggplant slices or pan fry in light oil. You can also lightly oil the slices and bake or air fry. Many times I simply add the slices in tomato masala without frying.
Prepare tamarind water- Soak small ball of tamarind in 1/4 cup lukewarm water for about 10 mins. Then rub it to take out the pulp. Add as required. Or, take 1 tsp tamarind paste, mix it with 1/4 cup water and add to the subzi.
To add the tangy sour taste, you can also add lemon juice or rice vinegar. 
If you want to skip shallow frying eggplant slices, you can directly add slices after taking out of water in which it were soaked. 
Do not leave the eggplant slices for long as it turns dark immediately after cutting. 
Keyword Baingan, Eggplants
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